Roasted Okra

Roasted Okra My new favorite way to eat okra is so simple and easy that it almost can't be called a recipe. All you have to do is wash the okra, put it in an oiled baking dish, sprinkle it with seasonings, and bake it. The beauty of this is that no cutting is involved, so you never come in contact with the dreaded slime! The okra come out slightly crispy on the outside, tender on the inside, and they're perfect finger food (like green French fries, but don't use ketchup). Even my husband, who says that okra is not his favorite vegetable, loved these. For me they're the perfect side dish or light lunch--super-easy, fat-free, and delicious.

Roasted Okra

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  • Prep Time


  • Total Time


  • Servings



  • Roasted Okra

  • ½

    about ½ pound of small, whole okra per person

  • salt to taste

  • pepper to taste

  • olive oil spray


First, start with the smallest okra you can find. Larger okra tends to be woody, which wouldn't work in this recipe. Preheat the oven to 450 F. Spray a shallow baking dish with olive oil, add okra, and season to taste. Give the okra one quick (1/2 second) spray with olive oil, and put them into the oven. Bake, stirring every 5 minutes, until okra is browned on all sides, about 15 minutes. Serve hot out of the oven. You can also jazz these up with spice blends such as garam masala, curry powder, chili powder, Creole seasonings, or jerk seasonings--whatever your taste demands. But simple salt and pepper is amazingly good and allows the fresh flavor of the okra to shine through.


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