This roasted okra is the perfect easy method to cook okra. Seasoned and then roasted in the oven will be your new way to enjoy okra.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Okra’s origins started in West Africa and migrated to the Americas by way of the Atlantic slave trade. You’ll find it in many dishes that span the Diaspora. It it in gumbo in the southern United States, where it acts as a flavor enhancer and thickening agent. You’ll also find it battered and fried, quickly sauteed, or stewed low and slow.
This roasted okra is one of my favorite ways to enjoy it. It’s not only easy to make, but it’s also seasoned and crispy.
Ingredients for this Recipe
- Sliced Okra – you’ll want to use fresh okra for this recipe. If you have to use frozen, thaw it first and then pat it dry before proceeding with the recipe.
- Oil – I use olive oil. Any neutral oil will work.
- Seasonings – kosher salt, garlic powder, black pepper, smoked paprika. You can use any seasoning you prefer.
- A sheet pan
- Bowl for tossing okra
How to make Oven Roasted Okra
Heat your oven to 450°F (232°C).
In a big bowl, toss sliced okra with olive oil to coat each piece. evenly sprinkle with kosher salt, garlic powder, black pepper, and smoked paprika, mixing well to distribute the seasonings.
Place the okra on a baking sheet and cook in the oven for 15-18 minutes until soft and slightly browned. Flipping the okra mid-roast is optional but can help with even cooking.
Once done, take the okra out and let it cool slightly before giving it a final taste test, adding more seasoning if needed.
- As a Side Dish: Serve alongside grilled or roasted meats like chicken, beef, or fish for a balanced meal. Its smoky flavor complements barbecue and smoked dishes particularly well.
- In Salads: Cool the roasted okra slightly and toss it into a fresh salad for added texture and flavor. It pairs nicely with leafy greens, cherry tomatoes, and a tangy vinaigrette.
How do I prevent the okra from becoming slimy?
The key to non-slimy okra is high heat and minimal moisture. Roasting at 450°F ensures the okra cooks quickly and gets crispy without releasing too much of its natural mucilage.
Can I make this recipe without oil?
While oil helps in crisping and flavoring, you can reduce the amount or use a cooking spray for a lower-fat version. However, the texture might not be as crispy.
How do I ensure the okra roasts evenly?
Make sure to cut the okra into even-sized pieces and spread them out in a single layer on the baking sheet without overcrowding. This allows hot air to circulate and cook the okra evenly.
I hope you enjoy this roasted okra recipe as much as we do. Looking for other vegetable side dishes? Try these out:
Easy Oven Roasted Okra
- Heat your oven to 450°F (232°C).
- In a big bowl, toss sliced okra with olive oil to coat each piece. evenly sprinkle with kosher salt, garlic powder, black pepper, and smoked paprika, mixing well to distribute the seasonings.
- Place the okra on a baking sheet and cook in the oven for 15-18 minutes until soft and slightly browned. Flipping the okra mid-roast is optional but can help with even cooking.
- Once done, take the okra out and let it cool slightly before giving it a final taste test, adding more seasoning if needed.
- To achieve that perfect crispy texture without the slime, make sure your okra is completely dry before tossing it with oil and seasonings, and avoid overcrowding on the baking sheet.
- Feel free to experiment with different spices to suit your taste.
- I use kosher salt in this recipe. If using table salt or sea salt, use less salt than indicated.