Roasted okra is crispy and very flavorful. Roasting it in olive oil is the simplest way to prepare it, and it takes the slime away!
Okra is one of those vegetables that people either really love or really dislike. I happen to love it – I find it incredibly flavorful. A common objection to this vegetable is its sliminess, but high-heat roasting takes acre of that.
This delicious roasted okra is wonderfully crispy. Oven baking is the simplest way to cook this wonderful vegetable, and it’s just as delicious as more elaborate cooking methods.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Fresh okra, trimmed: Okra is in season in the summer, so that’s the best time of year to make this recipe. You should definitely use fresh okra in this recipe. Frozen won’t work.
Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Melted butter is also very good in this recipe.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: I prefer it in this recipe to minced garlic. I find that it more uniformly coats the okra.
How to roast okra
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to toss the okra with the olive oil and seasonings.
2. Then, you arrange the coated okra in a single layer on a foil-lined rimmed baking sheet.
3. Lastly, you bake it in a 450°F oven until golden brown and tender. This should take about 15 minutes.
As I said above, okra seems to be one of those vegetables that people either really like or really dislike. But I find that for many who supposedly “hate” it, once they try it roasted and non-slimy, they change their minds!
High heat cooking takes away the sliminess typical to this vegetable. The most common objection to okra is “eww, it’s slimy!” But oven-baked okra is not slimy at all.
What main dish goes with roasted okra?
Since I cook it in a 450°F oven, I like to serve this side dish with a main dish that I can cook in the same oven. So I often serve it with one of the following:
- Baked catfish – this dish as a wonderful crispy coating of almond flour.
- Baked Parmesan shrimp – the parmesan coating is very flavorful!
- Cajun chicken – a highly season chicken dish that’s also very easy to make.
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power. They’re not as good as the freshly made dish, but they do keep fairly well up to the fourth day.
More tasty okra recipes
In addition to roasting, another great way to prepare okra is by grilling it – check out this recipe for grilled okra. And while making okra stew requires a bit more work, the tasty result is well worth it.
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- 1 lb. fresh okra (350 grams after trimming)
- 2 tablespoons olive oil
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil. Rinse the okra and drain on a clean kitchen towel.
- Trim the ends. Place in a large bowl and toss with the olive oil, salt, pepper and garlic powder.
- Transfer to the prepared baking sheet. Roast 15-20 minutes, shaking the pan every five minutes, until lightly browned and tender.
- Remove the roasted okra from the oven. Serve immediately.