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!
- 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.
Here’s a picture of my friend Amy in her farm kitchen introducing us to this method of making okra…thanks friend! :)