The City Magazine Since 1975

Cumin-Roasted Okra

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1½ lbs. small okra
1 medium yellow onion
1 Tbs. butter
1/2 tsp. cumin
1/2 tsp. chili powder
2 Tbs. chopped fresh cilantro
Salt and pepper to taste


Preheat the oven to 400°F.

Wash the okra, cut off the tops, and slice the pods lengthwise.

Peel the onion and cut it into strips. Toss the onion with the okra and spread the mixture out on a rimmed baking sheet. Roast the okra and onions for 15 minutes or until tender, shaking the baking sheet every five minutes.

Melt the butter in a small saucepan over low heat. Stir in the cumin and chili powder and simmer the mixture for six minutes, stirring the pan occasionally.

Combine the butter mixture and cilantro in a medium-sized mixing bowl. Add the okra and onions and toss to combine. Season with salt and pepper to taste.