Crispy Oven-Roasted Okra
Our favorite vegetable side dish, this oven-fried okra is delightfully crispy and fantastically flavorful, not to mention ready to eat in only 40 minutes!
Yield: 2-3 side servings
Ingredients
- 12 ounces / 340 g okra
- 3 tablespoons / 42 g olive oil, divided
- 1 teaspoon soy sauce
- 1 teaspoon togarashi, or other dry seasoning, as desired
- fine sea salt, for finishing
Instructions
- Preheat oven to 425 degrees F. Prepare a light colored sheet pan by brushing with 1 tablespoon of oil or spray with cooking spray.
- Wash and dry okra. Spread on a paper towel and let fully dry (any moisture will prevent it from crisping up fully).
- Trim off stems (I leave a tiny bit of the caps), then cut each pod in half lengthwise.
- On the baking sheet or in a large bowl, toss okra with 2 tablespoons of olive oil and soy sauce. Sprinkle with togarashi or other seasoning as desired. Spread onto baking sheet in a single layer (overcrowded or overlapping means the okra won't get as crispy). Ideally arrange the pods so the cut sides are facing down for optimal browning.
- Bake for about 15 to 20 minutes or until bottoms are nice and brown. Use tongs or a wide spatula to flip the pods cut side up, then return to the oven and bake for an additional 5 to 10 minutes (slightly longer if you want them extra extra crispy).
- Remove from oven and serve while still hot and crispy, sprinkled with fine sea salt to taste.
Notes
- Togarashi is a Japanese spice blend made with red chili pepper, Sichuan pepper, black and white sesame seeds, dried orange peel, ginger, and nori (dried seaweed). You can also swap this for any other dried spices you might want, for example garlic powder and red pepper flakes.