Easy Garlic-Herb Baked Okra Recipe
previous post
This easy garlic-herb baked okra recipe is perfect if you are looking for tender, flavorful okra with the perfect crispy garlicky crust. The best way to make crispy okra is in the oven! It’s the perfect texture—not slimy at all—and is great for a healthy side dish!
If you love this Garlic-Herb Baked Okra, you will love my Garlic-Herb Crusted Eggplant and Easy Oven Roasted Bok Choy.
This post may include Amazon links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support of the site!
Okay, before we dive into this recipe I have to confess: I hated okra growing up! There, I said it! My conscious is now clear! 🙂 All jokes aside, I really could not stand the taste of okra. Whenever it was served at dinner it was so slimy and gooey, I just could not get over the texture to even enjoy the taste.
Fast forward to a decade or so later, I now LOVE okra. The biggest difference now is the texture! I was recently gifted a cookbook that highlights food and music from the African American culture called Meal, Music, and Muses: Recipes From My African Kitchen by chef, restaurateur, opera-singer, Grammy, and Tony Award-winning Alexander Smalls –I know, wow!
While flipping through the book I came across a roasted okra recipe that piqued my interest. I did not think anything of it until I later went to the Farmer’s Market and, of all things, there was okra at the very first stand.
I’ve been making this garlic-herb okra for months now and it has become one of my favorite side dishes. I’ve begun to put my own spin on it and I am going to share that with you today!
Okra is a lovely flowering plant, belonging to the marrow family (same plant family as hibiscus and cotton), and originates from Africa. While it is thought to be a vegetable by most people, it is technically a fruit. It is a staple in Southern cooking and is used to make the best gumbo and stews!
Okra pods are mucilaginous, meaning they produce a thick, gooey substance. When you cut into okra you will notice that the mucilage (the thick slimy substance) lingers on the cutting board or knife. This is quite normal and is what attributes to the amazing health benefits of okra!
If you cook the pods whole, this drastically reduces the slime, but you can also cook with any acid, like lemon juice, vinegar, or tomatoes, to help reduce the slime. Cooking okra in stew or gumbo also drastically reduces the sliminess as the excess slime helps to thicken the dish and blends in the sauce.
My preferred method is roasting! Roasting okra is the best way to cook if you do not want it to taste slimy or have a sticky texture! It comes out perfect with a crispy flavorful crust, a soft interior, and the taste is phenomenal.
Oven-roasted okra should be cooked in the oven for about 20 minutes for the perfect crispy crust and tender interior. This baked okra recipe is easy! Simply slice the okra, toss in the garlic herb mixture, roast to perfection, and enjoy!
High in Vitamin C , Vitamin B, Calcium, and Potassium
High in antioxidants such as beta-carotene, xanthin, and lutein
Low in Calories
Great for improving digestive health
I enjoyed my roasted okra with this delicious Maple Ginger Glazed Salmon —so good! You can get the recipe for the salmon here!
Make undeniably delicious side dishes that don’t make you compromise texture or taste! Try out my Crispy Baked Sweet Potato Fries or my Healthy “Soy” Glazed Eggplant—so easy & tasty!
Don’t forget to connect with me on INSTAGRAM and PINTEREST, for your daily dose of healthy delicious recipes!
1 comment
[…] you’re looking for more delicious side dishes, try my Oven Roasted Okra or Maple Roasted Brussels Sprouts […]