Spiced Roasted Okra Recipe
User Reviews
4.8
Spiced Roasted Okra Recipe
Description
Spiced Roasted Okra combines chopped okra pieces and cauliflower florets coated in high-heat oil and potato starch, which helps achieve a crisp texture. Whole cumin seeds, turmeric powder, cayenne pepper, and salt provide a warm, smoky, and mildly spicy profile. Baking first for 10 minutes, tossing, then roasting an additional 10 to 15 minutes ensures even caramelization and crunch.
Chopped fresh cilantro and a squeeze of lemon juice are added just before serving to enhance freshness and add a hint of acidity that balances the roasted spices. The dish offers a satisfying crispy bite with a flavorful coating of spices.
It pairs well alongside basmati rice or as a standalone vegetable side. To maintain crispness, avoid overcrowding on the baking sheet, and select smaller, fresher okra pods for better texture.
For those who prefer, cauliflower can stand alone or be combined with mushrooms instead of okra. This versatile spiced vegetable dish is a practical way to enjoy roasting seasonal produce.
Ingredients
- 1 tablespoon high-heat oil avocado, vegetable, canola, etc
- 3 cups okra
- 1 head cauliflower cut into florets, of
- 1 Tablespoon potato starch
- 1 Tablespoon cumin seeds whole
- 1 teaspoon Turmeric powdered
- ½ teaspoon cayenne pepper
- 1 teaspoon salt or more to taste
- 2 Tablespoons cilantro chopped, fresh
- 2 teaspoons lemon juice fresh
Instructions
- Preheat the oven to 450 degrees F and place oil on a metal baking sheet.
- Chop the okra into one-inch pieces, discarding top caps, and pointy bottoms.
- Place the okra and cauliflower on the baking sheet and use your hands to toss in oil. Sprinkle with potato starch, cumin seeds, turmeric, cayenne pepper, and salt and toss to coat again.
- Place in oven and bake for 10 minutes, remove from the oven and toss for even browning, and bake for an additional 10 to 15 minutes, until vegetables are both browned and crispy.
- Sprinkle with freshly chopped cilantro and add lemon juice just before serving.
Notes
- Use smaller, fresh okra pods to avoid woody texture and enhance crispness.
- Spread vegetables evenly on a large baking tray to prevent steaming and ensure roasting.
- Serve as a side with basmati rice or enjoy on its own.
- Cauliflower and mushroom can be used as substitutes if okra is unavailable or unwanted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1267mg | 53% |
| Potassium | 1445mg | 31% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 1347IU | 27% |
| Vitamin C | 176mg | 196% |
| Calcium | 221mg | 22% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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