Roasted Okra and Onions
Roasting brings out the sweetness of okra and onions in this deliciously easy side dish. Even the most die-hard opponents of trying okra will be pleasantly surprised with the sweet flavor of Roasted Okra and Onions, and our one-pan roasting method with parchment paper doesn’t even leave a pan to be washed.
Servings per Recipe: 4 servings
Calories per Serving: 208
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Ingredients
- 2 pounds fresh okra
- 1 large yellow onion, sliced
- Salt and freshly ground pepper to taste
- 2 tablespoon vegetable oil
Instructions
- Preheat oven to 400ºF.
- Rinse the okra and let dry.
- Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
- Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
- Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
- Sprinkle with salt and freshly ground pepper to taste.
- Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.
Nutrition
Calories: 208cal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Sodium: 648mg | Fiber: 8g | Sugar: 5g
