Roasting okra in the oven is a delicious way to enjoy this nutritious summer vegetable. All you need is a few kitchen staples and 30 minutes for this end of summer classic.
Summer may be coming to an end, but okra season is still going strong. Okra, also known as lady's finger, is a summer staple in the South, and the farmers markets here are currently overflowing with it!
My favorite way to enjoy okra is by simply roasting it in the oven. By cooking okra at high heat the outside becomes crispy, while the inside of the okra remains crisp and intact.
Recipe features
- Ready in less than 30 minutes
- Uses only 4 ingredients
- This okra is crisp, golden and never slimy!
- Perfect as a summer side or appetizer
Ingredients
Apart from fresh okra, we'll need a few pantry essentials:
- Canola or vegetable oil: These oils work well for roasting because they have a high smoke point and neutral flavor.
- Coarse salt: Also called kosher or sea salt, using a small amount emphasizes okra's natural flavors.
- Black pepper: This simple ingredient is everything! Don't be afraid to add a heavy hand of freshly ground black pepper to your roasted okra instead of the recommend ¼ teaspoon.
Step by step instructions
Preheat oven to 425 degrees F. Using a sharp knife, slice off the top ½" of the okra (see photo above for reference size).
Layer okra evenly on a baking sheet or roasting pan. Drizzle okra with oil. Use clean hands or a spatula to evenly coat the okra with the oil. Sprinkle evenly with coarse salt and black pepper.
Roast in 425-degree oven for 10 minutes. Remove from the oven and stir the okra. Return to the oven and roast for 10 more minutes. The okra is done when slightly blackened but still crunchy.
Recipe FAQ and expert tips
- Prep the okra by slicing off the top ½ inch of the vegetable. You do not need to slice off the pointy tip of the okra. In fact, this part gets extra crispy and delicious when roasted.
- Don't rinse the okra until you are ready to use it. Rinsing it can actually cause it to get slimy more quickly, which we want to avoid! Pat the okra dry with a clean towel before using.
- Seasonings: Add a dash of cayenne pepper for spicy okra or sprinkle with Cajun seasoning before roasting for added flavor.
Yes! Frozen sliced okra can be used instead of fresh okra in this recipe. You will need to cook the frozen okra at least 5 minutes longer to thaw it completely.
You technically can use olive oil but it's not the best option for roasting because it has smoke point below 400 degrees. Canola or vegetable oil are better options for roasting.
Keep leftovers refrigerated for 3-4 days. They are best reheated in a skillet on the stove over medium-high heat. This will warm them through and keep them crisp.
Enjoy roasted okra as an appetizer or paired with your favorite protein. I love eating roasted okra with crispy breaded tofu nuggets or BBQ tofu sandwiches. It would also go so well in BBQ tofu bowls!
Yes! For bite-sized pieces of roasted okra, simply cut each okra pod in half before roasting. The cook time will remain the same.
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Simple Oven Roasted Okra
Ingredients
- 1 pound okra
- 2 teaspoons canola or vegetable oil
- ½ teaspoon coarse salt
- ¼ teaspoon black pepper or freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Using a sharp knife, slice off the top ½" of the okra.
- Layer okra evenly on a baking sheet or roasting pan. Drizzle okra with oil. Use clean hands or a spatula to evenly coat the okra with the oil. Sprinkle evenly with coarse salt and black pepper.
- Roast in 425-degree oven for 10 minutes. Remove from the oven and stir the okra. Return to the oven and roast for 10 more minutes. The okra is done when slightly blackened but still crunchy.
Notes
- For bite-sized pieces of roasted okra, simply cut each okra pod in half before roasting. The cook time will remain the same.
- Frozen okra: Frozen sliced okra can be used instead of fresh okra in this recipe. You will need to cook the frozen okra at least 5 minutes longer to thaw it completely.
- Leftovers: Keep leftovers refrigerated for 3-4 days. They are best reheated in a skillet on the stove over medium-high heat. This will warm them through and keep them crisp.
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