With tons of flavor, health benefits, and a flavor that goes well with most everything, this vegetable side dish is perfect for your next family dinner. You'll love adding this vegan dish into your meal rotation. This Garlic Roasted Okra is so tender and tasty. You can also microwave it, stirring occasionally, until warm. To reheat this dish, place the okra back on a baking sheet and warm it in the oven for a few minutes. Once cooked, okra will stay fresh in there for about 3-5 days. Turn the oven on to 425 Place okra on a baking sheet, and place in the oven to defrost while the oven is preheating. Store your Garlic Roasted Okra in an airtight container in the refrigerator. You can even use whole okra, but it might be a bit slimy inside and I know that some people don't like this texture. To get a nice golden brown, increase oven heat to broil and watch carefully. It won't make a difference to the cooking process. Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. You can cut the okra into two lengthwise pieces or into small discs, whichever you prefer. Also, you can add about ⅛ teaspoon of cayenne pepper, if you'd like to add some heat to this okra dish. If you decide to try it, or already have it on hand, just use ½ teaspoon of berbere seasoning instead of the paprika. This seasoning has a great mix of spices and adds a nice touch to dishes. But I just want to mention one seasoning that works really well for baking okra, too. In this recipe, I am using paprika, garlic powder, and salt to season the okra. Keep it in the refrigerator, preferably in a paper bag, and cook it within a day or two of purchase. You also don't want pods that are large, more than five inches long, because this indicates rougher skin and tougher seeds.ĭon't purchase your okra too far in advance because it's very perishable. Avoid pods that have dry ends because this is a sign that the okra is old and maybe been on the shelf for a while. You're looking for okra that is bright green in color, without blemishes, and has a smooth texture. How to buy and store fresh okraīuying the right okra can really make a difference in this recipe. Bake the okra for about 15 minutes at 450☏. Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.ĥ. Sprinkle the seasoning mix over the okra and add the melted butter. In a small dish, mix together the paprika, garlic powder, and salt.ģ. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.Ģ. Rinse the okra and dry it with a paper towel. ![]() Adds a sweet, peppery taste to the okra, though not spicy.ġ. Garlic powder works better than fresh garlic in this recipe because it adds the flavor, but doesn't burn while roasting. You can use olive oil instead, if you prefer. I am using butter to add extra aroma to this dish. Avoid pods with brown spots, dry ends, or overly large pods. When buying okra, look for smooth, tender, blemish-free, bright green pods. Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Spread the okra on a sheet pan in a single layer. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Rinse the okra, and dry with a paper towel. I personally don't mind it (I actually love it), but I know many people try to avoid it. If you choose to bake whole okra, it'll have a bit more of a slimy texture inside than cut okra. You can cut the okra into pieces, or use whole okra in this recipe. of berbere seasoning instead of the paprika, salt, and cayenne. If you decide to try it, or already have it on hand, just use ½ tsp. I learned about this seasoning from a comment on my Cabbage and Chicken recipe (thanks, Kate!), and I've used it in so many recipes since then. In the recipe below, I am using paprika, salt, and a pinch of cayenne to season the okra. In the meantime, store it in the refrigerator in a paper bag. Okra is pretty perishable, so try to cook it within a day or two. Don't buy okra that is above five inches long because it tends to have rough skin, and the seeds are tougher, too. ![]() Avoid pods that have a dry end because this is an indicator that the okra has been sitting out on a shelf for a while. When shopping for okra, look for smooth, blemish-free, bright green pods.
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