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!
Table of Contents
Why You’ll Love This Recipe
- Simple and Quick – With just a handful of ingredients and minimal prep, this roasted okra recipe comes together in no time, making it a perfect option for a quick side dish.
- Healthy & Light – Okra is packed with fiber, vitamins, and antioxidants, and roasting it with a little olive oil makes it a healthy, guilt-free snack or side.
- Perfectly Crispy – Roasting okra in the oven gives it a deliciously crispy exterior while keeping the inside tender, without the sliminess that some people don’t love.
- Customizable – Whether you like a little heat from cayenne pepper or prefer milder flavors, this recipe is super easy to customize to your taste!
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!
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!
Roasted Okra Variations
I love this recipe just as it is, but it’s always fun to experiment! Here’s some ideas you can try with this roasted okra:
- Parmesan Roasted Okra – For some cheesy goodness, sprinkle freshly grated parmesan over the okra in the last few minutes of roasting. It adds a nice, crispy layer of flavor that’s irresistible!
- Spicy Roasted Okra – Love a little heat? Add more cayenne pepper or even toss the okra with some red pepper flakes before roasting. You can also try smoked paprika for a smoky, spicy kick.
- Lemon & Herb – After roasting, squeeze some fresh lemon juice over the okra and toss with extra fresh herbs like parsley or dill. It brightens up the okra and gives it a fresh, zesty flavor.
- Panko-Crusted – For an extra crunchy texture, toss the okra in a light coating of panko breadcrumbs before roasting. It adds a great crispy bite!
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!
Brittany’s Tip
I always dry my okra really well after rinsing it because any extra moisture can mess with the crispiness. Use a paper towel to pat them dry before adding the oil and spices—it really makes a difference in getting that perfect roasted texture.
What to Serve with Roasted Okra
Honestly, this roasted okra can be paired with just about any protein option – beans, tofu, tuna or chicken… the possibilities are endless! Here are some ideas:
- Apple Cider Vinegar Chicken
- Easy Crispy Baked Tofu
- Vegan Bolognese
- Baked Chicken Nuggets
- Cilantro Lime Chicken Burgers
- Black Bean Burgers
Everything You Need to Make Oven Roasted Okra
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Store any leftover okra in the fridge in an airtight container for up to 3 days. To reheat, pop it back into the oven or air fryer at 375°F for a few minutes. This keeps it crispy—reheating in the microwave will make it soggy, which we don’t want!
Frequently Asked Questions
If your okra came out slimy, it’s probably because it wasn’t dried properly before roasting. I know it seems small, but making sure your okra is super dry is a game changer. Also, roasting at a high temperature really helps!
Yes, you can totally use frozen okra. Just make sure to thaw it completely and pat it dry before roasting. Frozen okra tends to hold more moisture, so drying it well is extra important if you want that crisp!
More Roasted Vegetable Recipes to Try:
- Roasted Broccoli
- Roasted Kabocha Squash
- Roasted Sweet Potatoes
- Roasted Spaghetti Squash
- Roasted Garlic
- Roasted Cabbage
- Roasted Summer Squash and Zucchini
- Roasted Asparagus
- Balsamic Roasted Brussels Sprouts
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Oven Roasted Okra
Ingredients
- 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
Instructions
- 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.
- Place okra in a large bowl. Add oil and spices and toss 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 as they tend to lose the crispy texture as they cool.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Five stars all the way! My four year-old and my texture-sensitive husband, and I all devoured it as soon as it was cool enough to eat! Thank you!
WOO! This makes me so happy to hear, Bethany. I am so glad you gave this recipe a try and it turned out great. Thank you for sharing your review & star rating, it means so much to me!
These are so good! I changed up the seasoning due to preference but absolutely love the general idea and roasting instructions. I’ve only had okra fried and am excited that I equally enjoy it roasted.
YUM! I am so glad you gave these a try and they turned out great for you, Jennifer. Thank you for taking the time to share your review & star rating, I appreciate it so much!
Third time using this technique. This is the first time with your recipe. It turned out great. Thanks
YUM! Glad you gave this recipe a try and it turned out amazing for you, Edgar. Thank you for sharing your review + star rating, I appreciate it!
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.
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!
can’t wait to try this!!
I hope you love it!
Can I season the okra and refrigerate it for a couple hours prior to Bali g ?
Yes! That should be fine, enjoy!
Do you have to cut it? Can it be cooked whole?
Sure! I don’t see why not. Let me know if you try this recipe and how it turns out for you.
Great recipe! Crispy and flavorful. Husband is not an okra fan and he liked it too. Will definitely make again.
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!
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.
So simple and so good
Thanks,
Cindy
So glad you enjoyed this recipe, Cindy. Thanks for making it and for coming back to leave a review. I appreciate it!
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!
Yay! So glad you loved this recipe, Lauren. Thanks for the review. I appreciate it!
Super easy and delish!
Ah, I am so happy that you enjoyed this recipe, Angela! Thank you for leaving your star rating + review, I appreciate you being here!
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.
Interesting info! Thanks so much for sharing, Dan.
So yummy! Love me some good okra! First time trying without breading and frying/throwing them in the air fryer. Thanks for sharing 🙏🏼
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!
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!
Yay!! So great to hear these were a hit! Thanks so much for the review, Elizabeth. I really appreciate it!
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!
Yay! So pumped this recipe was a hit, Tracy! Thanks for the review. It means so much to me!
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.
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!
We made this for dinner tonight and they were delicious! Will be making them again soon!!
Yay! So glad to hear you enjoyed this recipe, Bree! Thanks for the review and star rating. I really appreciate it!
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.
Very good! Easy fast and delicious. Thanks for recipes
Woo! So glad you enjoyed this recipe, Barbara! Thanks for the review 🙂
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.
Thanks for the feedback, Sarah. It’s something I’ve been looking into adding to my blog.
Love, love, love! Turned out super delicious!
Add a little squeeze of lime to these babies, and it kicks it up another little notch!
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.
Stroke?
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. 🙂
I wasn’t a fan of Okra but the recipe looked so good I had to try it. I made it last night and it was excellent. In fact, I was eating while going over my blog feed and came across this article about http://www.nytimes.com/2014/08/27/dining/okras-triumph-of-taste-over-texture.html?_r=0 about it being the new asparagus and I felt so smug! Ha. Thanks!
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!
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
I’ve never tried Okra, and Wikipedia says it’s a vegetable! You’ll have to write them and correct them 😉 nice recipe x
The foods we eat that have seeds are technically fruit! (Tomatoes, avocado, peppers… etc). This is a yummy recipe!
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!
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 🙂
This looks soo amazing! I love okra.
I love okra! So tasty with rice and soy sauce!
Also, I had no idea it was so full of protein!
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!
Love this “fruit” and I will definetely give it a try 🙂 – happy Monday!!! BTW: I am a. IIN student