Roasted Okra

This quick and easy roasted okra is lightly seasoned with salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika.

Course side, vegetable, vegetable side

Cuisine American, Southern American

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Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 122kcal

Author Beth Pierce

Ingredients

1½ lbs okra trimmed and cut into 1-inch segments
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon wood-fired garlic powder
½ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Instructions

Preheat oven to 425 degrees. Cover a large baking sheet with parchment paper.
Add the cut okra to a large bowl. Drizzle with the olive oil and stir to coat. Sprinkle with the smoked paprika, garlic powder, ground cumin, salt, and black pepper. Stir to combine.
Spread the seasoned okra in a single layer on the prepared baking sheet. Roast for 10-15 minutes or until the edges are brown and the okra is tender.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer for short increments until warm.
Make sure your parchment paper is rated to 425 degrees. If not, use aluminum foil.

Nutrition