Inside: A super easy recipe for my family’s favorite baked frozen okra. No need to wait for okra season or even to let your frozen okra thaw out – this is a dump, stir, and bake kind of recipe. No fussy ingredients or complicated steps here, folks!
Confession: I have always looooooved okra. Growing up, it was often served as a side dish. My mom always fried her okra until it was crunchy and seasoned it with simple Indian spices. My husband on the other hand? HATED it. I couldn’t believe it until we actually had a conversation about it. He said he hated the soggy texture, the slime, the lack of flavor.
Huh?
So I did what any loving (and sneaky) wife would do. I bought a few bags of frozen okra at my local grocery store. (It often goes on sale for $1 a bag, so in addition to being the easiest baked frozen okra on the internet, it’s also a dirt cheap recipe. You’re welcome.)
Easy Baked Frozen Okra
I dumped the still-frozen okra in a glass bowl, drizzled it with some simple spices, spread it out on a cookie sheet and baked it until it was golden and crunchy. This dish smells heavenly, and eventually he wandered into the kitchen to ask what I was making. When I told him I was cooking okra, first, he made a face. Then, he said – “wait. In the oven? I thought you just add it to soups and stews?”
And there it is folks. If you add okra to soups or stewed dishes like gumbo, the texture is often a bit soggy or even slimy. (Don’t get me wrong, I love gumbo, but I know lots of people have texture issues, and my husband is one of them.)
So even if you’ve never been a fan of okra, I urge to you give this easy okra recipe a try.
Need a bit more convincing?
According to the National Center for Biotechnology Information, okra is a natural lectin blocker! That slimy stuff? It binds to lectins and helps your body to remove them. Dr. Gundry is a huge fan of okra!
In fact, you’ll even find okra in his popular Lectin Shield supplement.
Easy Baked Frozen Okra Recipe
A super simple stir, dump, and bake recipe for delicious, Indian spiced crunchy baked frozen okra!
Ingredients
- 2 bags frozen sliced okra
- 3/4 tsp salt
- 1/2 tsp turmeric
- 1/8-1/4 tsp cayenne pepper
- 1/8 tsp cracked black pepper
- 2 tbsp olive oil
Instructions
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Preheat oven to 450 degrees.
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Line a large baking sheet with parchment paper.
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In a large bowl, add frozen sliced okra, olive oil and all spices. Stir until okra is fully coated.
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Bake for 15 minutes, and using a spatula, flip over okra slices to evenly brown both sides. Continue baking for an additional 15 minutes or until okra has reached desired crunchy texture.
Easy Baked Frozen Okra In Photos:
I hope you enjoy this delicious take on okra, and add this simple healthy recipe into your Plant Paradox meal rotation. If you’re looking for other easy dishes, check out my roasted frozen cauliflower recipe or this one for roasted Brussels sprouts.
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I have to make this, Bob loves okra!
Let me know what you think!
It is great to know that Okra is a blocker and easy to cook .
Hi I grew up in Canada and now live in Australia. I don’t think I’d heard of okra until I read Plant Paradox. It’s available in Australia, grown locally but like most things only for a couple of months of the year. We love it dehydrated as a quick snack. To freeze my own would I just wash, cut it and freeze it?? Or would it need to be blanched first? Thanks!
You don’t need to blanch it first – just cut and freeze! But you can use fresh okra in this recipe, too! No need to freeze – just reduce the time by a few minutes!
Easy to follow recipe! Thank you soooooo much! I’m going to try it tonight!!
You’ll love it! Thank you for your comment.
This is great and easy!! Loved it! Thank you, Keep it up!!!!
Thank you so much for trying my recipe and for your wonderful feedback!
This looks delicious!
I have frozen bag of whole okra. Does it need to be chopped?
Nope, whole works too. We’ve done it both ways and prefer the chopped okra, but both work!
Like!! I blog quite often and I genuinely thank you for your information. The article has truly peaked my interest.
I’ve made this a couple of times, and love the no prep factor. It tastes good, even though I haven’t perfected the high altitude adjustment to the cook time yet. At 6,000’, it isn’t quite browned even at 40 minutes. Fortunately, I also like gumbo, so I don’t require crispness.
Thanks for your feedback. I live in the midwest, so I’m not sure I know what adjustments you’d have to make. I’m a huge fan of “no-prep” easy dishes!