Okay, confession time. Even though it’s a classic southern side, I thought I hated okra. And that may still be partially true because I do hate the gooey mess of okra, but thanks to my good friend Amy with Greenbrier Farms, I was introduced to a whole different way of cooking fresh okra that makes it crispy and dry and deeeelicious (but it’s not fried okra, so it’s one of the more healthier okra recipes!).
Some of the smaller pieces are so crispy and good you might even mistake them for French fries. Yep, it’s that good.
So please do me a favor and give this super quick and easy okra recipe a go the next time you need a vegetable side dish, and then tell me if I’ve turned you into an okra lover as well! :)
The Best Roasted Okra I’ve Ever Had!
This is a pretty healthy okra recipe, all things considered. Instead of fried okra, you roast it in the oven which gives it a nice crispy texture. If you’re feeling a little extra adventurous, you could put a twist on this classic southern side dish and add some creole seasoning to make it cajun okra.
Instructions
- Preheat oven to 425 degrees F.
-
Spread okra on a baking sheet and toss with olive oil, salt, and black pepper. Bake just under the top rack of the oven for approximately 40 – 45 minutes, stirring with a spatula after 20 minutes and every 10 minutes after that until it begins to turn dark brown and crispy, but not burnt.
- Serve warm or at room temperature. The top stems can be eaten, but we personally just prefer the bottom portion.
Recipe Notes
Nutrition Facts
Here’s a picture of my friend Amy in her farm kitchen introducing us to this method of making okra…thanks friend! :)
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Made for the 2nd time and definitely my new favorite way with garden fresh small okra. Love more than fried, healthier and easier.
These just came out of the oven and oh my goodness, are they delicious. I used the oil from Chile crisp to coat and so used them with a biriyani seasoning going in.
They came out light and crisp. Make sure you have temp nice and big and you follow the cooking instructions. If nits coming out tough or gummy, your oven temp is probably off.
Wow! This Southerner should have known better, Was trying to let my oven do the work to save time, but time is money, & I just wasted a batch of lovely, fresh okra :( Folks, cut your okra into rounds, saute in a cast iron skillet & finish with a sprinkle of Cajun seasoning, cornmeal & salt.
Tough as old boots and quite stringy. We had to throw them out
Question, has anyone tried with frozen cut okra and how did it turn out? Thank you in advance.
We would highly recommend fresh okra for this recipe as the texture would not be the best if you used frozen. – Nicole
Greetings,
I have been searching for a delightful okra recipe and never found one until today. I have tried cooking okra b4, but it is the slime that turns me off. I have tried different methods, but was never satisfied with the results. But this recipe resonates with me and I am sooo excited and trust this will be delicious, bc this is exactly how I prepare and cook brussel sprouts. Thanks so much and I can not wait to dive into this new dish. Shalom!
This recipe is impossible! You cannot take fresh okra from the garden, that it in the way advised and expect anything edible to come from it. After following these directions, I came out with a tough, fibrous, non-edible, mess. Was gonna save it for my husband to taste but decided he’d be just as appalled. What I’m guessing SHOULD HAVE BEEN advised is perhaps steaming or sautéing for 10-20 minutes, Then roasting.
I’m sorry to hear they did not work out for you. One of our readers mentioned that if the temperature is off they won’t come out crunchy. – Nicole
Now that I am living in Oregon, its impossible to find whole okra :( Ive been making the okra chips in my Ninja air fryer. I use Avacado Oil because its one of the few that can handle high temps without the oil burning. But most importantly it’s incredibly healthy. Its the best oil to use. You should try a mixture of Chili powder, cumin, garlic powder, himalayan salt and cayenne pepper. They taste AhMazing!
Thanks for the suggestion! We’ll have to give it a try. – Nicole
Made these last night and they were tough texture, as in hard to chew.
Delicious flavor & really great texture! I sprinkled garlic powder over the okra after taking it out of the oven. Yum!
I just got a whole lot of okra so anxious to try this recipe. I love roasted Veggies and didn’t think to do this with the okra!
Can you use frozen okra?
Fresh is the to go with this recipe. The texture with frozen would not be the best.
OMG. Sorry guests. I ate them all before you arrived!
I love Okra, can’t get enough of it. Never tried crisping it, I will surely try when I can put my hand on them. In the past, we used to steam them and when cool, we dip them in a vinaigrette sauce and eat them like that. They are very nice this way also.
Hubby grew up in the south and LOVES okra…the consistency reminds me of buggers … so gross. BUT I’ll try these as I TRUST you and I’m willing to try everything once…
Lovely…what class
OOPS…yeah, that was too much. Sorry :(
Ok I followed recipe wasn’t loving it. Never had okra but are you supposed to eat the seeds and it wasn’t crispy. It was mushy maybe I didn’t leave it long enough