Here is the promised roasted okra recipe. Roasted okra tastes like fried okra and has no slimy texture. It’s healthier and easier.
Don’t get me wrong I will always cook and eat fried okra, always! It’s one of my absolute favorites. With this recipe, you don’t have to slice up every single pod, batter it and then fry it in a ton of oil. This was so easy, I just prepped and roasted while I prepared the rest of the meal.
Not everyone loves okra, but this cooking method just might change their minds.
You only need a few ingredients to make this side dish. Fresh okra, olive oil, salt, and pepper.
You can add other seasonings such as minced garlic, garlic powder, onion powder, seasoning salt, etc.
Tips for Roasted Okra
- Fresh is best here, frozen okra does not work as well.
- To help remove the slime from okra and improve the texture be sure to roast at high heat. So cook at the temperature stated in the recipe, 450 degrees F.
- When selecting the okra choose young, tender, and mid to small in size. The larger ones tend to be tough.
How to Make Oven Roasted Okra
Preheat the oven to 450 degrees F.
Rinse the okra and dry the pods with paper towels, then cut the okra tops off.
Place the okra in a large bowl and toss with olive oil, salt, and black pepper.
Spread the okra pods in a single layer on a parchment-lined rimmed baking sheet pan.
Roast in the oven for 15 minutes shaking the sheet pan several times during cooking, until lightly browned and tender.
You must try this the next time you come across fresh okra at the market. It’s a great side dish.
These are best when fresh from the oven. You can store leftovers in an air-tight container for up to 4 days. Gently reheat them in the microwave or oven at 350 degrees F.
Roasted Okra Recipe
- 1 pound Okra Fresh
- 2 Tablespoons Extra Virgin Olive Oil
- Salt and pepper to taste
- Preheat the oven to 450 degrees.
- Rinse the okra, and drain on a kitchen towel. The okra should be dry.
- Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Toss with the olive oil, salt, and pepper until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every so often.
- The okra should be lightly browned and tender. Edges a bit crisp and center tender.
- Be careful not to overbake them, the longer they are in the oven the smaller and darker they will become.