Best Roasted Okra And Onions Recipes

Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi' image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds okra
2 to 4 tablespoons vegetable oil
1 tablespoon Fivespice Blend (see recipe below)
1 large onion (about 1/2 pound), peeled and sliced
1/3 cup water
Lemon juice
Coarse salt
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
3/4 teaspoon fennel seeds
3/4 teaspoon sesame seeds
1/2 teaspoon red pepper flakes

Steps:

Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.

Roasted Okra and Onions image

Provided by Kim Severson

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound okra pods, washed, capped and cut in half lengthwise
1 Vidalia (or other sweet) onion, small, sliced into crescents
Kosher salt and freshly ground pepper
2 tablespoons olive oil
Chopped fresh basil and mint

Steps:

Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.

ROASTED OKRA AND ONIONS image

Categories Healthy

Number Of Ingredients 5

1 pound okra pods, washed, capped and cut in half lengthwise
1 Vidalia (or other sweet) onion, small, sliced into crescents
Kosher salt and freshly ground pepper
2 tablespoons olive oil
Chopped fresh basil and mint

Steps:

Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.