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Roasted okra on a plate with a fork.
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4.26 from 127 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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Keyword: roasted okra
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