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.
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! It’s still crispy and a delicious yet healthy recipe!
This is hands down my favorite way to make okra. It’s so simple to make and pairs with basically any protein.
What is Okra?
Okra is technically a fruit but is treated like a vegetable for cooking! It’s common in Southern cooking – 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 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!
Here’s What You Need
okra – make sure you’re using fresh okra!
olive oil– to coat the okra pieces so the delicious spices stick.
seasonings and spices – fresh thyme, garlic powder, sea salt and pepper
optional – a pinch of cayenne pepper for a little spice!
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!
What to Serve with Roasted Okra
Honestly, this roasted broccoli can be paired with just about any protein option – beans, tofu, fish, chicken… the possibilities are endless! Here are some ideas:
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.
I am diabetic a eat okra to help lower my blood sugar. I am going totry this recipe for something different . I steep sliced okra, just one piece of okra in hot water , drink the waster and eat the piece of okra. It lowers my blood sugar about 50 points. I suffer from dawn effect and am type 2. Do a Google search
I haven’t tried the recipe yet I just wanted to remark on the cuisine says “American”. Not sure if this is just how to make this recipe here in America but okra is from the Nile in Abyssinia, in the area we recognize today as Ethiopia. Just thought I’d add some background, thanks!
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I am diabetic a eat okra to help lower my blood sugar. I am going totry this recipe for something different . I steep sliced okra, just one piece of okra in hot water , drink the waster and eat the piece of okra. It lowers my blood sugar about 50 points. I suffer from dawn effect and am type 2. Do a Google search
Let me know how it turns out for you, Linda!
I haven’t tried the recipe yet I just wanted to remark on the cuisine says “American”. Not sure if this is just how to make this recipe here in America but okra is from the Nile in Abyssinia, in the area we recognize today as Ethiopia. Just thought I’d add some background, thanks!
What changes would need to be made if using WHOLE FROZEN OKRA, if any.
I haven’t tried the recipe with frozen okra, but I would imagine you could just cook them from frozen following the recipe. Let me know if you try it!
Loved this! Turned out so great!
Thank you so much!
Woo!! So glad this recipe turned out for you, Toffany!
My go to seasoning for okra is salt and cumin and it’s divine. I used to cut it in slices but I’m trying it in half like you suggested.