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!

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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:

4.27 from 128 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
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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!

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Recipe Rating


  1. Love this “fruit” and I will definetely give it a try 🙂 – happy Monday!!! BTW: I am a. IIN student

  2. 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!

  3. 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 🙂

  4. 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!

  5. I’ve never tried Okra, and Wikipedia says it’s a vegetable! You’ll have to write them and correct them 😉 nice recipe x

  6. 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

  7. I have never had Okra! I am really making more and more effort to branch out with fruits and veggies so I will have to check it out. Thanks for the suggestion!

  8. 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!!

    1. 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. 🙂

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

  10. 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!

  11. 5 stars
    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.

  12. 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.

    1. 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?

  13. 5 stars
    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!

    1. 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. 🙂

    1. So glad you enjoyed this okra, Karen! Thanks for coming back to leave a comment + star rating. I appreciate it. 🙂

  14. 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.

    1. 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. 🙂

  15. 5 stars
    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!

    1. 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. 🙂

  16. 5 stars
    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.

    1. 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

    1. 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!

  17. 5 stars
    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!

    1. 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

  18. 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.

  19. 5 stars
    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.

  20. 5 stars
    hi, I threw a jalapeno in there as well and they roasted well alongside. For us Europeans it would be super helpful to get the weights in metric. I have no idea what a pound is and had to look up a converter.

  21. 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.

    1. 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!

  22. 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!

  23. 5 stars
    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

    1. Yay! So glad to hear you enjoyed this recipe, Bree! Thanks for the review and star rating. I really appreciate it!

  24. 5 stars
    Made these tonight and it was a hit! The recipe was easy to follow and yielded yummy results! I’m so glad we’re growing okra in our garden here in NJ and I found your recipe to add to my repertoire.

    1. Ah yay! This makes me so happy to hear, Jennifer! Thanks for trying it out and coming back to leave a review. It means so much to me!

  25. 5 stars
    My neighbor offered me fresh okra from their garden. I remembered seeing this recipe on Instagram so I knew what I would make with the okra. This recipe is so simple to make and simply delicious!! I didn’t have thyme so I used 1/2 teaspoon of dried italian seasoning and added a 1/4 teaspoon of onion powder. Will definitely be making this recipe again and again!

  26. 5 stars
    Made these last night and they were delicious! Really easy to whip up. They didn’t even make it to a plate – we just picked at them right from the baking sheet. Will make it again!

  27. So yummy! Love me some good okra! First time trying without breading and frying/throwing them in the air fryer. Thanks for sharing 🙏🏼

    1. Ah yay! So happy to hear you enjoyed this recipe, Savi. Thanks so much for trying it out and coming back to leave a review. It means so much to me!

  28. 5 stars
    I am a retired chef from New Orleans, LA. I have been doing this for years. Roasting okra with a spatchcocked chicken is really delicious, too. FYI Gumbo is the Ethiopian word for Okra. Which is where the plant originated from. It was brought to this country by the slave trade.

    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!

  29. 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!

  30. 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.

  31. 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!