Skip the fried okra and bake it instead! This method for roasted okra comes together quickly and tastes delicious. It’s my favorite way to prepare fresh okra.
This weekend we went to the farmers market on Saturday morning and one of the local vendors had pie pumpkins for sale — I took this as a sign and spent most of Saturday afternoon baking up some pumpkin goodies including pumpkin cornbread muffins and pumpkin protein bars. Yup, pumpkin is back my friends!
Anyhow, this post isn’t pumpkin or fall related at all. It’s about a simple and delicious way to cook everyone’s favorite summer vegetable fruit, okra.
Could you sense the sarcasm there?
It’s true, okra is technically a fruit and yes, I know there are plenty of people who think okra is weird and slimy, but trust me here — pretty much everything tastes better when roasted, including okra!
I won’t lie, the chopping process can be a tiny bit slimy…
but throw a little olive oil and spices on those okra halves, toss them in the oven and roast for a good 20 to 25 minutes and you have yourself a tasty, healthy side dish sans the slime.
For you southerners, I know this isn’t exactly fried okra, but hear me out — it’s still crispy and it’s way better for you!
The only problem is that the okra does shrink down quite a bit and it’s addictive. I almost ate the whole pan by myself. Lucky for Isaac, I was able to save him a few pieces. Literally it was jut a few. Oops!
I have to say, I think that this is my favorite way to eat okra!
And if me saying it’s my favorite doesn’t convince you to try it, check out the nutrition stats — a 1/2 pound serving of okra (which isn’t hard to consume when roasted) has a whopping 5 grams of protein. Bring on the okra.
If you make this roasted okra recipe, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
Skip the fried okra! This method for roasted okra comes together quickly and tastes delicious. It’s my favorite way to prepare fresh okra.
Ingredients
1 pound okra, rinsed and dried
1/2 Tablespoon olive oil
2 teaspoons fresh thyme
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
ground pepper, to taste
pinch of cayenne pepper (optional)
Instructions
Preheat oven to 450°.
Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
Place okra in a large bowl. Add oil and spices and stir to coat the okra halves.
Place okra on a baking sheet in a single layer. 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.
Serve hot — they tend to lose the crispy texture as they cool.
Category:Side
Method:Bake
Cuisine:American
Nutrition
Serving Size:1/2 pound
Calories:101
Sugar:3g
Fat:4g
Carbohydrates:17g
Fiber:7g
Protein:5g
Keywords: roasted okra
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We love this recipe! Slicing the okra in half vertically is the best part, as it makes these cook up like a chip, but way better for you. My husband who basically only likes crunchy vegetables is every willing to eat this okra with his breakfast! Thanks for the recipe.
Hrest recioe, these little okra morseks turbed ouf oerfect. I chose to sloce tem S instructed and placed thd hslves directly on a bsking sheet. I then drizzled them with olive out, ground pepper, cayenne pepper and the middle east spice blend zaatar. They tucbed out perfectly and youre right the slime practically disappeared.
Wonderful. Kerp it up.
I’ve never cooked okra before because all I ever hear about are fried versions. I saw this recipe and gave it a try. It was so good!! I used dried thyme because it’s all I had so I’m sure even better with fresh. I will make it again just to put out as a snack because it was not slimy at all and would make a good finger food. My kids even liked it!
Ahh yay! So pumped you loved this recipe, Twana. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
I got a bag of okra in my CSA and wasn’t at all sure what to do with it or whether I’d like it. This was delish! And easy to make! I added nutritional yeast to my spicy mix and left it in the oven longer–maybe 40 min total? It turned out great! Will make again!
So glad this recipe turned out for you, Holly!! I so appreciate you trying my recipe and coming back to leave a comment + star rating. It means the world to me. 🙂
Gonna make this and I wanted to share pick smaller okra for recipe if when you feel them, they are not hard. Bigger okra are Woody and pretty much stay that way when cooked. Some species if okra can be longer and yet not Woody. So maybe feel that okra.lol
And 2 tsp of Tyme seems a lot? Does it overpower the flavor of the okra?
Also a way to bake whole okra, not cutting stem off, is to egg wash, roll in breading, usually cornmeal type, season as you like, and bake in lightly greased pan.
You could pan fry too. Bake till tender and crispy. Not sure of temperature 375 maybe. 20 30 min?
You just eat all but the top stem.
Hey there! Thanks for sharing this! I personally don’t the thyme is overpowering, but you can of course use less seasoning depending on your taste preference. 🙂
We have always been big okra fans —but this recipe takes it to a whole new level! Best okra recipe EVER!!! Thanks for posting. Today marks the second time in 10 days that we have had it. Also, definitely find a farmers market vendor that has just picked the okra no sooner than the day before. We had no idea what a difference having fresh-picked okra would make. If you can’t source it fresh-picked, no worries, since this recipe is also the best way to prepare okra from your local supermarket!
Ahh that makes me so happy to hear, Russ! I’m so glad you’ve been loving this recipe. Thanks for making it and for taking the time to leave a comment + star rating. I so appreciate it. 🙂
Why would you trim off ends?? I’ve roasted it all whole for years. You buy dehydrated that way. Nor do I need to wash mine, since it comes straight from garden and prepped for oven.
LOVED this! I have a 5 okra plants producing enough okra for us to have every 2-3 days – I have a few “go to” recipes – stewed with tomatoes, grilled with butter, salt and pepper, and now THIS – it’s my favorite – so easy and the kids even ate it! Thanks!!
Hooray! Knowing that you and your whole family loved this recipe makes me so happy. Hopefully you get a chance to make it again with your next harvest. 🙂
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We love this recipe! Slicing the okra in half vertically is the best part, as it makes these cook up like a chip, but way better for you. My husband who basically only likes crunchy vegetables is every willing to eat this okra with his breakfast! Thanks for the recipe.
★★★★★
Hrest recioe, these little okra morseks turbed ouf oerfect. I chose to sloce tem S instructed and placed thd hslves directly on a bsking sheet. I then drizzled them with olive out, ground pepper, cayenne pepper and the middle east spice blend zaatar. They tucbed out perfectly and youre right the slime practically disappeared.
Wonderful. Kerp it up.
Super easy and for sure very tasty. No mess and healthy! Tonight was first time having it, can see having this very often.
★★★★★
I’ve never cooked okra before because all I ever hear about are fried versions. I saw this recipe and gave it a try. It was so good!! I used dried thyme because it’s all I had so I’m sure even better with fresh. I will make it again just to put out as a snack because it was not slimy at all and would make a good finger food. My kids even liked it!
★★★★★
Ahh yay! So glad this recipe was a hit, Kristen. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. <3
I absolutely love this! So easy to do and taste delicious. I eat the whole pan by myself.
★★★★★
Ahh yay! So pumped you loved this recipe, Twana. 🙂 Thanks for trying my recipe and for coming back to leave a comment + star rating. I so appreciate it!
Made this last week and we all loved it. Didn’t use the thyme then, but may try it tonight. Used air fryer to cook – easy and crispy.
★★★★★
So glad this recipe was a hit, Sue! Thanks for trying it and for coming back to leave a comment + star rating. I appreciate it. <3
Made this…quick, easy and so good. Making again today.
My husband said this is the best okra he’s ever eaten and it was! Delicious!
★★★★★
Ahh yay!! So pumped you guys loved this recipe, Meg!
I got a bag of okra in my CSA and wasn’t at all sure what to do with it or whether I’d like it. This was delish! And easy to make! I added nutritional yeast to my spicy mix and left it in the oven longer–maybe 40 min total? It turned out great! Will make again!
★★★★★
So glad this recipe turned out for you, Holly!! I so appreciate you trying my recipe and coming back to leave a comment + star rating. It means the world to me. 🙂
Gonna make this and I wanted to share pick smaller okra for recipe if when you feel them, they are not hard. Bigger okra are Woody and pretty much stay that way when cooked. Some species if okra can be longer and yet not Woody. So maybe feel that okra.lol
And 2 tsp of Tyme seems a lot? Does it overpower the flavor of the okra?
Also a way to bake whole okra, not cutting stem off, is to egg wash, roll in breading, usually cornmeal type, season as you like, and bake in lightly greased pan.
You could pan fry too. Bake till tender and crispy. Not sure of temperature 375 maybe. 20 30 min?
You just eat all but the top stem.
Hey there! Thanks for sharing this! I personally don’t the thyme is overpowering, but you can of course use less seasoning depending on your taste preference. 🙂
I used to hate okra. After trying this recipe, I can’t wait to get some more!
★★★★★
Ahh yay! That makes me so happy to hear, Terry!
This was perfection!! Thank You!!!!
★★★★★
Yay! So glad these turned out for you, Genie. 🙂
This was delicious. I will make this again. Makes a good snack!
★★★★★
So glad you enjoyed this okra, Karen! Thanks for coming back to leave a comment + star rating. I appreciate it. 🙂
We have always been big okra fans —but this recipe takes it to a whole new level! Best okra recipe EVER!!! Thanks for posting. Today marks the second time in 10 days that we have had it. Also, definitely find a farmers market vendor that has just picked the okra no sooner than the day before. We had no idea what a difference having fresh-picked okra would make. If you can’t source it fresh-picked, no worries, since this recipe is also the best way to prepare okra from your local supermarket!
★★★★★
Ahh that makes me so happy to hear, Russ! I’m so glad you’ve been loving this recipe. Thanks for making it and for taking the time to leave a comment + star rating. I so appreciate it. 🙂
This recipe is fabulous! Addictive! Easy! Thank you!!!
★★★★★
I made this roasted Okra hoping to love it as I typically enjoy eating okra.
The skins were terribly tough and chewy kind of like celery strings.
I’m not sure what happened.
I’ll try it again hopefully it comes out edible.
Oh no! I’m sorry to hear that, Beverly. I’m not sure what happened either. It could have been the okra itself. How old was it?
I always fry my okra. This was amazing!
★★★★★
Loved it
★★★★★
I really enjoyed this take on okra. Any definitely add cayenne pepper! Thanks
★★★★★
Why would you trim off ends?? I’ve roasted it all whole for years. You buy dehydrated that way. Nor do I need to wash mine, since it comes straight from garden and prepped for oven.
★★★★★
Hi Sandra, It’s completely a personal preference! Trimming the ends off / washing isn’t required.
I love okra trying this recipe now seems like it shall be good! Also going to see if my three year old would eat it ☺! Fingers crossed!
I hope you love the roasted okra, Tamara. It’s one of my favorite ways to eat okra!
I super love okra will try this recipe tonight
I’ve roasted okra many times and it’s been ok. Tried it with this spice combo and yum! Thanks,
Can’t wait to try this. I have tried dehydrated Okra and it was fabulous. A new substitute for Chips. Thanks for the recipe!!!
LOVED this! I have a 5 okra plants producing enough okra for us to have every 2-3 days – I have a few “go to” recipes – stewed with tomatoes, grilled with butter, salt and pepper, and now THIS – it’s my favorite – so easy and the kids even ate it! Thanks!!
Hooray! Knowing that you and your whole family loved this recipe makes me so happy. Hopefully you get a chance to make it again with your next harvest. 🙂