Smoky Savory Roasted Okra (Print Version)
# Ingredients:
→ Spices and Seasonings
01 -
0.5 teaspoon salt
02 -
0.5 teaspoon cumin seeds or use 0.25 teaspoon ground cumin if that's easier
03 -
0.5 teaspoon fennel seeds
04 -
0.5 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
→ Oils and Fats
06 -
2 tablespoons avocado oil or just any neutral oil you like
→ Vegetables
07 -
450 g fresh okra, chopped into chunks about 2.5 cm, ends and stems cut off
# Instructions:
01 -
Once the okra is crisp and hot out of the oven, pop it onto a plate and dig in while it's still warm.
02 -
Let it roast for 25 to 30 minutes in the oven, and you'll notice the okra turns golden, crispy around the outside, and the slimy stuff disappears.
03 -
Lay out the coated okra on the lined tray, keeping each piece in its own spot so they aren't piled up.
04 -
In a big bowl, mix okra pieces with your oil, fennel seeds, smoked paprika, salt, cumin, and garlic powder. Toss everything really well so the seasoning covers all the pieces.
05 -
Fire up your oven to 220°C first. Put a piece of parchment onto a baking tray and keep it handy for later.
# Notes:
01 -
Spread the okra out flat so every piece gets crispy and cooks evenly on the tray.