February 12, 2013 by Lauren Grider
I love okra. I looove fried okra, but that is not something that I should eat regularly. So, roasted okra it is. If you don’t love okra, this probably isn’t for you.
I got the idea for this recipe while dining at Cafe 123 in Opelika, AL years ago. That night I had a wonderfully prepared filet with grilled okra on the side. It was phenomenal, and I have been making it at home ever since.
1 cup fresh okra
3/4 tsp olive oil (olive oil sprayer highly recommended)
House seasoning to taste, or other desired spices
Slice okra in half lengthwise. Remove stems first if desired. Arrange in a single layer, seed side up, on a cookie sheet. Spray okra with olive oil. My sprayer measures 3/4 tsp per 10 pumps. Season with House seasoning to taste. Bake at 400 degrees for 20-25 minutes. If okra pieces are “slimy” they are undercooked. You want them light golden brown but not extra crispy.
Cooking in the oven is the easiest, so that’s what I usually do. However, if you have the grill fired up already, throw this on there and enjoy! Grilled okra is fantastic!
Yield: 2 servings, 1 Points Plus Value per serving as calculated using Recipe Builder