Our okra has grown so fast this summer! I love fried okra... but if we had fried okra all the time, we would be "big as a barrel" as my grandmother used to say! So, we tried this simple recipe for baked okra and absolutely LOVED it.
Besides being yummy, okra is know for improving heart health, cholesterol levels and eyesight. Okra has tons of good stuff: protein, high in fiber and B6 are all found in okra. See the page on okra at draxe.com for more nutritional information.
When choosing okra to cook always pick them when they are small and tender. And pick more than you think you'll eat––You are going to be surprised how many your family eats!
- Preheat oven to 400.
- Wash the okra and pat dry with paper towels.
- Drop them in a gallon zip lock bag.
- Drizzle olive oil over the okra inside the bag.
- Zip it up and shake it around so the olive oil covers all the okra.
- Pour onto a baking pan and add sea salt and crushed pepper.
- Bake on 400 for 25-30 minutes or until browned.
I shake the pan about 15 minutes in the cooking time to turn some of them. You can cook them a bit faster at 425, but I think they retain the tenderness if cooked a little slower. This recipe also works for the grill with a little aluminum foil or aluminum grill pans.
The goal here is to cook them long enough to dry out some of the natural juice inside the okra and to make the outside crispy but not so long that you burn the outside or make the okra tough.
Eat it with your fingers, kids love this part. We don't eat the heads but I guess you could.
Let us know in the comments below if you made it and what you think!