Oven Roasted Okra



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Skip the fried okra and bake it instead! This method for roasted okra comes together quickly and tastes delicious – perfectly seasoned and a little crispy. It’s my fave way to prepare fresh okra.

If you’ve never had okra before, you’re in for a treat! And if you’re from the south and are thinking there’s no way this could be as good as fried okra… hear me out. With this method, it still gets crispy and it’s a bit healthier too!

Roasted okra on a plate with a fork.

This is hands down my favorite way to make okra. It’s so simple to make and pairs with basically any protein.

Fresh okra being chopped on a wooden cutting board.

What is Okra?

Okra is technically a fruit, but is treated like a vegetable for cooking! It’s common in Southern cooking and it’s a key part of gumbo.

Okra is rich in vitamins C and K and surprisingly has a good amount of protein in it! Okra naturally has a slimy texture to it (thanks to the sugar residue called mucilage) which is great for thickening things (like gumbo) but not great for someone that isn’t a fan of that texture. Lucky for you, this method of cooking okra results in a crispy side dish, no slime!

Ingredients measured out to make roasted okra: olive oil, pepper, salt, fresh okra, garlic powder, cayenne pepper and fresh thyme.

Here’s What You Need

  • okra – make sure you’re using fresh okra for this recipe and be sure your okra is on the smaller side. Large okra tends to have a thick, woody texture that’s almost impossible to chew through.
  • olive oil – to coat the okra pieces for roasting and help the delicious spices stick.
  • seasonings and spices – I like using fresh or dried thyme, garlic powder, sea salt and pepper
  • optional – a pinch of cayenne pepper for a little spice!
Fresh okra in a mixing bowl seasoned with spices and herbs.
Side by side photos of okra on a baking sheet before and after being roasted.

How to Prep Okra

I have seen roasted okra prepared in two ways – by slicing it into long strips like I did, or by cutting it into discs. Either works for this recipe!

Start by cutting away the stem from the okra and the very tip of the end. Carefully cut the okra in half lengthwise and place in a bowl for seasoning. Easy peasy!

Roasted okra on a plate with a fork. A couple glasses of water and a stack of plates are beside the plate of okra.

What to Serve with Roasted Okra

Honestly, this roasted okra can be paired with just about any protein option – beanstofu, tuna or chicken… the possibilities are endless! Here are some ideas:

More Roasted Vegetable Recipes to Try:

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4.29 from 131 votes

Oven Roasted Okra

Move over fried okra! This method for roasted okra comes together quickly and tastes delicious – perfectly seasoned, not slimy at all and even a little crispy. It's my fave way to prepare fresh okra.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2


  • 1 pound okra, rinsed and dried
  • ½ Tablespoon olive oil
  • 2 teaspoons fresh thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ground pepper, to taste
  • pinch of cayenne pepper, optional


  • Preheat oven to 450°F.
  • Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
    Fresh okra being chopped on a wooden cutting board.
  • Place okra in a large bowl. Add oil and spices and toss to coat the okra halves.
    Fresh okra in a mixing bowl seasoned with spices and herbs.
  • Place okra on a baking sheet in a single layer.
    Seasoned fresh okra on a baking sheet.
  • Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. You'll know the okra is ready when it's lightly browned and tender.
    Roasted okra on a baking sheet.
  • Serve hot as they tend to lose the crispy texture as they cool.



Serving: 1/2 pound | Calories: 107kcal | Carbohydrates: 17g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 311mg | Potassium: 691mg | Fiber: 7g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: roasted okra
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


    1. Ah, I am so happy that you enjoyed this recipe, Angela! Thank you for leaving your star rating + review, I appreciate you being here!

  1. 5 stars
    OMG this is so so good and so easy! Fresh Okra is in season here in Alabama and I made this last night. It’s so good I am going back to the market today so i can make it again this week!

    1. So glad you enjoyed this recipe, Cindy. Thanks for making it and for coming back to leave a review. I appreciate it!

  2. 5 stars
    This stuff is incredible. I may never go back to the pan fried version. I added a tad of chipotle chili powder. It was gone in about 3 minutes flat. Never made it to our plates. Will definitely be repeating this, while the okra lasts in our area.

    1. Ah yay! I am so glad that you and your husband are loving this recipe, Trish. Thank you so much for your review + star rating, I really appreciate it!

    1. Sure! I don’t see why not. Let me know if you try this recipe and how it turns out for you.

  3. 5 stars
    My new favorite way to make okra! I have roasted it cut in rounds before, but this is better! Crispy and delicious! Like eating potato chips — you just want to keep eating them.

    1. Oh yay! So glad you enjoyed this recipe, Leila. Thanks for making it and for coming back to leave a review. I so appreciate it!

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