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Home » Vegetable Recipes » Roasted Okra

Roasted Okra

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 19, 2025
2 Comments
5 from 7 votes

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This roasted okra is ready in 30 minutes. High-heat baking enhances the okra's flavor, makes it creamy, and removes its slimy texture.

Roasted okra is served on a white plate.

I find okra incredibly flavorful and enjoy its unique taste. A common objection to this vegetable is its sliminess, but high-heat roasting takes care of that. Baking okra in the oven is one of the simplest ways to cook it, and it's just as tasty as more elaborate methods. Okra needs minimal seasoning to taste good, making this a truly easy recipe.

Ingredients

See the recipe card for exact measurements. Here are my comments on the ingredients.

For the Okra:

  • Fresh okra: Okra is in season in the summer, so that's the best time of year to make this recipe.
  • Olive oil: If you prefer an oil with a higher smoke point, use avocado oil. Melted butter is also very good.
  • To season: Kosher salt, black pepper, and garlic powder. I prefer garlic powder to minced garlic. It more uniformly coats the okra and doesn't burn as easily in the hot oven.
The ingredients needed for roasting okra.

For the Optional Dipping Sauce:

Mayonnaise, Dijon mustard, and hot sauce.

The ingredients needed to make a dipping sauce for okra.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Toss the okra with olive oil and seasonings. Arrange it in a single layer on a rimmed baking sheet. Bake it in a 450°F oven until golden brown and tender. This should take about 20 minutes, and you should stir the okra midway through baking.

Roasted okra is ready in the pan.

Serve the okra with or without the dipping sauce.

Roasted okra is served with a dipping sauce.

5 stars rating. Awesome! I’m an okra lover for sure. Just discovered high-heat baked okra today.
Andy Fields
Read more comments

Recipe FAQs

How do you cook okra so it's not slimy?

There are two ways to do that:
1. High-heat cooking, as we do here or in this grilled okra recipe.
2. Cooking it with an acidic ingredient such as tomatoes, like I do in this okra stew.

Should I trim the okra's ends?

That's up to you. The entire okra, including the stem, is edible. As you can see in the photos and video on this page, I sometimes trim it, and sometimes I don't.

Trimming the okra on a cutting board.

Is it better to roast okra or grill it?

Both work well to bring out the okra's flavor and remove its slime. See the photo below for a side-by-side comparison. Grilled okra appears different - it has char marks (obviously) and has retained a deep green color.
However, in terms of flavor, my family and I performed a taste test and determined that both versions are very similar. I do slightly prefer the roasted version. It takes on a sweeter, more caramelized flavor.

A plate of roasted okra next to a plate of grilled.

Serving Suggestions

Since I cook it in a 450°F oven, I like to serve roasted okra with a main dish I can cook in the same oven. So, I often serve it with one of the following:

  • Baked catfish
  • Shrimp Parmesan
  • Cajun chicken
  • Keto chicken casserole
  • Turkey legs
  • Bacon-wrapped chicken breast
  • Pesto chicken
  • Roasted pork tenderloin

Storing and Using the Leftovers

You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven. They are also delicious when served cold, antipasti style. Here's a photo of the reheated leftovers served with crispy-skinned pan-fried salmon:

Roasted okra is served with salmon.

Recipe Card

Roasted okra is served on a white plate.
5 from 7 votes
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Simple Roasted Okra Recipe

This roasted okra is ready in 30 minutes. High-heat baking enhances the okra's flavor, makes it creamy, and removes its slimy texture.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 101kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 1 pound fresh okra
  • 2 tablespoons olive oil - see notes
  • 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Optional dipping sauce:

  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce

Instructions

  • Preheat the oven to 450℉. Line a large, rimmed baking sheet with foil or high-heat-resistant parchment paper.
    A baking sheet lined with foil.
  • Rinse the okra and dry it on a clean kitchen towel or paper towels. Trim the ends if you wish (this is not mandatory and I usually don't).
    Drying the okra on paper towels.
  • Place the okra in a large bowl and toss with the olive oil, salt, pepper, and garlic powder.
    Coating the okra with olive oil and spices.
  • Arrange the okra in a single layer on the prepared baking sheet.
    The okra was arranged in the pan and is ready for the oven.
  • Roast the okra until lightly browned and tender, about 20 minutes, stirring halfway through baking.
    Roasted okra is ready in the pan.
  • While the okra is in the oven, mix the dipping sauce ingredients (mayonnaise, Dijon mustard, and hot sauce) if you plan on using it.
    Dipping sauce for okra in a white bowl.
  • Serve the okra with or without the dipping sauce.
    Roasted okra is served with a dipping sauce.

Notes

  • The nutrition info does not include the optional dipping sauce. 
  • To improve the okra's texture and remove its slime, you should roast it at very high heat, so set your oven to 450°F. In many recipes, you can play a little with the oven temperature, but here, I highly recommend sticking with a truly hot oven.
  • If you prefer an oil with a high smoke point, use avocado oil. 
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them uncovered in a 350°F oven. They are also delicious when served cold, antipasti style. 

Nutrition per Serving

Serving: 0.25 recipe | Calories: 101 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 288 mg | Fiber: 4 g | Sugar: 2 g

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    Recipe Rating




  1. Andy Fields says

    July 15, 2023 at 6:19 pm

    5 stars
    Awesome! I’m an okra lover for sure. Just discovered high-heat baked okra today.

    Reply
    • Vered DeLeeuw says

      July 15, 2023 at 8:09 pm

      So glad you liked it, Andy!

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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This was easy and delicious, thanks!
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