Oven Roasted Okra

Roasted okra is my favorite way to prepare the summer veggie. No sliminess, just a savory, delicious side dish that will turn okra haters into okra lovers! Super easy to throw together and very versatile.

Looking for a great fried okra recipe? Try this air fryer fried okra from our sister site, Easy Healthy Recipes!

Why You’ll Love This Recipe

• Roasted okra is a tasty, healthy side dish that is also pretty inexpensive! That makes it a great veggie option for potlucks, cookouts, and large family dinners.
• Peak okra season is generally summer into early fall, but you can buy a little extra and freeze it for the winter. Just blanch it first, then freeze the blanched okra in a sealable freezer bag with as much of the air pushed out as possible. If done correctly, fresh okra can stay frozen up to one year!
• This is a super versatile recipe! You can season roasted okra however you like, which means it can be a little different every time you cook it.
• The roasted okra comes out crisp and crunchy – not at all slimy! If you’re someone who typically avoids okra because of the sliminess you can get when you cook it, you’ll definitely want to give this recipe a try.

Key Ingredients

Fresh Okra – You should be able to find fresh okra at the grocery store, or you can head to a local farmer’s market! When you’re picking out the perfect okra for roasted okra, there are some things to look for. The okra pods should be small, bright green, smooth, and tender. You don’t want them to be brown, dry, or have any blemishes. Buy them no more than 3 days before cooking them, store them completely dry, and make sure they’re dry before roasting.

Seasonings of Choice – There are SO MANY options for seasoning roasted okra! You could go with a lemon pepper seasoning, Southwestern seasoning, Cajun seasoning, garlic powder, cayenne pepper, fresh thyme… the options are endless! I’m personally a big fan of a simple, classic, timeless, salt-and-pepper combo. I’ve also made this recipe using garam masala and deggi mirch powder (or chili powder, or paprika) to emulate one of our most favorite dishes from Dishoom in London. AMAZING. Whatever you choose, I recommend starting out with just ¼-½ teaspoon, then adding more if you need it. You can always add, but you can’t take away!

Chef’s Tips

• The roasted okra will be crispiest right out of the oven, so serve it immediately!
• You can use frozen okra instead of fresh if you prefer it, or if you’ve got a stockpile calling your name from the freezer. Follow the instructions below as written, just use frozen (unthawed) okra instead of fresh. You’ll want to add 5 minutes or so to the cook time if you’re roasting it from frozen.
• If you rinse your okra, do it immediately before roasting it – any earlier will increase the odds of sliminess. Make sure to pat it completely dry before you season and roast it, too.

More Veggie Recipes I Know You’ll Love

• Asparagus Casserole
• Instant Pot Broccoli with an Easy Lemon Butter Sauce
• Roasted Cauliflower Steak Recipe
• Instant Pot Corn on the Cob with Honey Butter
• Cheesy Keto Green Beans