Roasted Okra

Name: Roasted Okra
Prep time: 20

5 out of 5 stars (based on 8 reviews)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This Roasted Okra dish is great to serve to okra skeptics. Roasting is a great way to cook okra that gets rid of the sliminess that can turn people off.

Ingredients

1 pound okra, washed
4 to 5 jalapeño peppers, deseeded and sliced lengthwise into thick strips (or to taste)
1 bunch scallions, trimmed, cut into 2-inch pieces, white parts also cut in half lengthwise
1 tablespoon olive oil
Sea salt, to taste
½ cup cilantro, chopped
Juice from 1 lime, about 2 tablespoons

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Nutrition Facts

Calories

86 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

14 g

Sugar

3 g

Fiber

5 g

Protein

3 g

Sodium

418 mg

Directions

Preheat the oven to 400 degrees.
Trim around the stem end of the okra, without cutting in the pod itself.
In a bowl toss the okra, jalapeños, scallions, olive oil, and salt together. Spread evenly onto a baking sheet lined with parchment paper.
Bake for 20 minutes, stirring occasionally. The okra should be soft, browned and blistered in some spots.
Toss in a bowl with chopped cilantro and lime juice. Serve.

Chef Tips

If you want a milder dish, substitute 1 poblano pepper for the jalapenos.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society