Roasted Okra & Roasted Carrots

Jeremy and I are trying to eat healthier. I never really gave carrots or baked okra a chance, but they are SO good!! I urge you to try this!

You will need the same spices regardless of which one you want to make:

  • garlic pepper
  • kosher salt
  • olive oil
  • Any extra spices you like (I used a “Memphis Rub” that has paprika, chilies, onion, garlic, & thyme combined)




I adapted this from Food Network. You can buy the mini peeled/sliced/washed carrots, or you can buy the big carrots and peel and wash them yourself. I couldn’t really tell a difference.

Preheat the oven to 400. Put aluminum foil down on the pan, spray with pam, & put the sliced/peeled carrots on the pan. Pour olive oil over the carrots and sprinkle with kosher salt, garlic pepper, & any additional spices (around 1-2 tsp each). Mix it all around on the pan and roast for 20 minutes on 400. YUMMMMMM



I adapted this recipe from Cut off the ends of the okra.****Wash it and soak it in 1/4 cup of vinegar to 1 cup of water for atleast 10 minutes.  This is SOO necessary! If you don’t it will be slimy… eww!***** Once it’s done soaking let it dry out for a few minutes. I wiped each one with a paper towel while taking it out of the soaking bowl.

Put down aluminum oil and spray with pam. Lay the okra out on the pan and drizzle with olive oil and sprinkle with garlic pepper and extra spices. Mix it all around. (*Wait on the kosher salt until after it is cooked to keep it from getting slimy) Cook on 450 for 20-30 minutes until browned. Sprinkle with kosher salt and serve.


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One Response to Roasted Okra & Roasted Carrots

  1. Pingback: Quick Ranch Cheesy Chicken | beingconsumed

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