Roasted Okra
This post may contain affiliate links, which won’t change your price but will share some commission.
Just 3 pantry staples turn fresh okra into a deliciously golden, nutty side dish or snack. This roasted okra recipe is simple, quick, and delicious.
This post may contain affiliate links.
I remember the first time I came across fresh okra at my local Farmers Market. I had always kind of shied away from cooking with, or even eating, okra because I was afraid it would be slimy and unappetizing.
I had eaten it before, but it never came into my kitchen until that day.
As a side note – someone commented on my okra post over on Instagram with her grandma from Baghdad’s method for making sure okra doesn’t get slimy – she said the key is to lay it out in the sun for 4 hours. Interesting tip! I wonder how much New York sun equals 4 hours in Baghdad? 😉
I had seen lots of okra disasters on TV cooking shows, where it turns into a slimy mess, so I did a little research online to see if I could find a method of cooking that would be less… gross.
When I saw this super simple recipe for roasted okra over on Allrecipes, I knew this was the one for me to go. The person who posted the recipe had this to say:
As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.
Roasting is such a simple cooking method really brings out the flavor of almost any veggie. Roasted vegetables are almost always a hit in my house, so I felt pretty good about this approach.
This dish was super simple to put together, and it turned out wonderfully! The parts where the okra got nice and golden were nutty and absolutely delicious.
Don’t go shy on the seasoning! I cooked up a whole container of okra and it disappeared pretty quickly. I especially liked the bit of mild heat that the freshly cracked black pepper added.
I’ll definitely make this again – my family really enjoyed it! It’s such an easy recipe, and it’s pretty, too… like little green stars.
My other favorite way to enjoy okra is pickled. I gotta tell you – pickled okra is one of my top choices for garnishing a good Bloody Mary. I also got it as an ingredient in one of my mystery basket challenges and it added the perfect pickle-y bite to the dish. YUM!
Looking for more simple side dishes? Check out some of our favorite recipes:
- Honey Balsamic Roasted Carrots
- Patatas Bravas with Chipotle Aioli
- Skillet Garlic Parmesan Bread
- Bourbon-Orange Cranberry Sauce
- Asian Broccoli Slaw
- Garlicky Sun-dried Tomato Studded Couscous
- Rosemary Roasted Asparagus + Tomatoes with Toasted Sunflower Seeds
- Roasted Butternut Squash & Broccolini with Truffle Salt
- Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette
- Roma Salad with Caper-Dill Vinaigrette
- Quick Chickpea Salad with Lemon-Dill Vinaigrette
- Creamy Cucumber, Avocado, Chickpea, & Sun-Dried Tomato Salad
- Bourbon-Orange Cranberry Sauce
Roasted Okra
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 Servings 1x
Description
Just 3 pantry staples turn fresh okra into a deliciously golden, nutty side dish or snack. This roasted okra recipe is simple, quick, and delicious.
Ingredients
- 18 fresh okra pods, sliced into 1/3 inch thick rounds, stem ends discarded
- 1 tablespoon olive oil
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
Instructions
- Preheat oven to 425°F.
- Line a large, rimmed baking sheet with aluminum foil. Arrange okra in a single layer, then drizzle with oil and season with salt and pepper. Bake in the preheated oven until the okra starts getting golden and crispy around the edges, about 10 to 15 minutes.
Notes
Recipe slightly adapted from Allrecipes
Big Flavors Rating: 5 Stars
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
8 Comments
Joanne
I actually love okra but have no idea how the.boy will feel about it. This recipe might have to be how I introduce it to him!
Stephanie
Would this okra get soggy if cooked the day before?
Ashley
It would definitely get soggy in the fridge overnight, but if you reheat it in the oven the next day it would probably crisp back up.
John Mekan
Great, simple recipe! I usually set my okra on the counter for a day if I eat fresh in a recipe. Ill have to try the sun to dry it out a little more.
I also reheated in an air fryer, was still awesome.. !
Ashley
I’m so glad you enjoyed this! And that’s awesome about the air fryer – that’s one kitchen gadget I’ve had my eye on but just can’t justify taking up more counter space with quite yet. Thanks for the tip about setting okra out on the counter, too!
Rob L
Okra is my absolute favorite food. My grandmother had a pan frying method — a dab of oil, toss the sliced okra in a little flour, keep it moving for most of 25 minutes. Delicious. Then I found out about roasting okra in the oven. You know what? It’s even better! I spray it with EVOO from my mister and dust on some flour before tossing it in oven.
Debbie H.
I also found this recipe on Allrecipes.com. a couple years ago. Just got some fresh okra and was looking for the oven temp when I saw this. My little secret on this recipe is instead of salt and pepper, I use cajun seasoning. It adds just a tiny bit of heat and all the salt you will need. Much better flavor. LOVE this recipe!
Ashley
Ooh I love the idea to use cajun seasoning! Great tip, Debbie!