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.

White plate with oven roasted okra sitting on a wood table.

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!

Sliced fresh okra before roasting on a wood cutting board

I won’t lie, the chopping process can be a tiny bit slimy…

Roasted okra on black baking stone

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.

Spices in a clear bowl for roasted okra

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!

White plate of oven roasted okra on a wood cutting board.

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!

White plate with oven roasted okra on wood cutting board.

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. 

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Oven Roasted Okra

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2


Skip the fried okra! This method for roasted okra comes together quickly and tastes delicious. It’s my favorite way to prepare fresh okra.


  • 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)


  1. Preheat oven to 450°.
  2. Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
  3. Place okra in a large bowl. Add oil and spices and stir to coat the okra halves.
  4. 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.
  5. Serve hot — they tend to lose the crispy texture as they cool.

  • Category: Side
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/2 pound
  • Calories: 101
  • Sugar: 3g
  • Fat: 4g
  • Carbohydrates: 17g
  • Fiber: 7g
  • Protein: 5g

Keywords: roasted okra

This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

  1. Super easy and for sure very tasty. No mess and healthy! Tonight was first time having it, can see having this very often.

  2. 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!

  3. 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.

  4. 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!

  5. 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
    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.

  6. 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. 🙂

  7. 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.

  8. 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.

  9. 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!

  10. Can’t wait to try this. I have tried dehydrated Okra and it was fabulous. A new substitute for Chips. Thanks for the recipe!!!

  11. 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!!

  12. I’ve never had okra! Maybe one day when i’m feeling adventurous i’ll pick some up and roast it too. Ps – I am so ready for pumpkin to come back into my life! I could eat it for daysss

    • The foods we eat that have seeds are technically fruit! (Tomatoes, avocado, peppers… etc). This is a yummy recipe!

  13. What a great recipe! I actually have a bag of okra sitting in the fridge waiting to make the only 2 recipes I know how to make with it. Super excited to try this:) Thanks for sharing!

  14. I tried roasting okra once but I did slice it, and I didn’t use olive oil (I didn’t use any oil haha) BIG mistake. Mine tasted like a shoe 😉

    This looks really good though! I could be convinced to try again 🙂

  15. Yummy! I didn’t know okra was a fruit, you learn something new every single day. I’m looking forward to a little pumpkin in my life now that it’s nearing fall. Hope you have a great week!

Subscribe + get eating!

Grab your Free 3 Day Clean Eating Meal Plan

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!