Baked Okra – Dandelion Women

It’s a great time of year to make some delicious Southern food and this incredibly easy baked okra dish is one you’ll want to try out! It makes a great snack or side dish. Seasoned with paprika, salt and a pinch of cayenne, it makes a great addition to any Southern dish.

Okra has been one of those vegetables I’ve wanted to make but wanted a healthier version than the fried okra recipes you see everywhere. So when I came across this simple, three ingredient dish on cooktoria dot com, I figured now was the time to try it out. Melissa’s Produce sent over some staples such as their yummy potatoes, onions, red bell peppers to make more southern dishes (stay tuned) but I wanted to start with the okra they sent.

Okra is cultivated in warm and tropical climates, such as those in Africa and South Asia. Okra is rich in many nutrients and particularly high in vitamins C and K. This fruit is unique, as it provides protein, a nutrient that many other fruits and vegetables lack. (Source: Healthline.com).

Sometimes referred to as “lady’s finger,” okra comes in two colors — red and green. Both varieties taste the same, and the red one turns green when cooked. Okra is rich in antioxidants that may reduce your risk of serious diseases, prevent inflammation, and contribute to overall health. Most notably, it contains polyphenols that may contribute to heart and brain health. (Source: Healthline.com).

Biologically classified as a fruit, okra is generally utilized like a vegetable in cooking.

You want to make sure the okra is blemish-free with bright green pods. Don’t use the ones with dry ends as that means they are past their prime. And don’t buy okra that is larger than five inches long because the skin tends to be rougher and seeds tougher. It is pretty perishable so try to buy it the day you will be cooking, maximum is two days and be sure to store it in the refrigerator in a brown bag.

This recipe calls for paprika, salt and a pinch of cayenne (which is optional). You can choose to either cut the okra into piece or use whole okra. I prefer to cut them into smaller bites so not to get any of the slimy texture that can be found in okra. Some people don’t mind it, but I’d rather have it baked away!

Ingredients:

1 lb. fresh okra
2 tbsp. cold pressed olive oil
1 tsp. paprika
salt to taste\
pinch of cayenne pepper (optional)

Directions:

Preheat oven to 450F degrees
Rinse the okra and gently dry off with a paper towel. Trim away the stems and then cut into 1/2 to 3/4-inch pieces. Spread the okra on a sheet pan in a single layer. Drizzle with the olive oil, paprika, salt and a pinch of cayenne pepper. Gently toss
Bake for about 15 minutes until the okra is lightly browned and tender. Serve immediately.

Note: We were provided with produce to help create these recipes from Melissa’s Produce but all opinions are my own. You can find more delicious Southern recipes from my fellow bloggers!