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Home » Blog » The Best Okra I’ve Ever Had!

The Best Okra I’ve Ever Had!

 Updated: September 23, 2019    Lisa Leake    28 Comments

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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 Okra I've Ever Had on 100 Days of #RealFood

The Best Roasted Okra I've Ever Had!
4.89 from 9 votes

Course: Sides
Cuisine: American
Dietary Restriction: Dairy Free, Egg Free, Gluten Free, Peanut/Tree-Nut Free, Vegetarian

Active Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings (Adjust to suit): 4 people
Calories: 142 kcal

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.

Print

The Best Okra Ive Ever Had on 100 Days of #RealFood

Ingredients

  • 6 cups okra, fresh
  • 3 tablespoons olive oil
  • salt, to taste
  • pepper, to taste

Instructions

  1. Preheat oven to 425 degrees F.
  2. 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.

  3. Serve warm or at room temperature. The top stems can be eaten, but we personally just prefer the bottom portion.

Recipe Notes

Nutrition Facts

Nutrition Facts
The Best Roasted Okra I've Ever Had!
Amount Per Serving
Calories 142 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 11mg0%
Potassium 449mg13%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 2g2%
Protein 3g6%
Vitamin A 1075IU22%
Vitamin C 34.5mg42%
Calcium 123mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

The Best Okra I've Ever Had on 100 Days of #RealFood
Amy Bishop in her kitchen at Greenbrier Farms
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About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and New York Times Best-selling author who is on a mission to cut out processed food.

Reader Interactions

Comments

  1. DixieChic

    March 2, 2019 at 7:51 pm

    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!

    Reply
    • 100 Days Admin

      March 3, 2019 at 2:11 pm

      Thanks for the suggestion! We’ll have to give it a try. – Nicole

      Reply
  2. Melanie

    February 12, 2018 at 12:29 pm

    Made these last night and they were tough texture, as in hard to chew.

    Reply
  3. Laura

    October 23, 2017 at 9:57 pm

    Delicious flavor & really great texture! I sprinkled garlic powder over the okra after taking it out of the oven. Yum!

    Reply
  4. Bonnie

    October 22, 2017 at 9:08 am

    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!

    Reply
  5. LizzieLouThatsWho

    July 11, 2017 at 4:50 pm

    Can you use frozen okra?

    Reply
    • Amy Taylor (comment moderator)

      July 20, 2017 at 3:06 pm

      Fresh is the to go with this recipe. The texture with frozen would not be the best.

      Reply
  6. Nonna

    July 31, 2016 at 2:58 pm

    OMG. Sorry guests. I ate them all before you arrived!

    Reply
  7. Louis Bocquee

    July 1, 2016 at 8:58 pm

    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.

    Reply
  8. Barrie

    February 21, 2016 at 9:34 pm

    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…

    Reply
    • Southern with class

      August 8, 2016 at 10:07 am

      Lovely…what class

      Reply
      • Barrie

        August 8, 2016 at 2:13 pm

        OOPS…yeah, that was too much. Sorry :(

        Reply
  9. Ashley

    September 13, 2015 at 7:11 pm

    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

    Reply
  10. sneha

    September 13, 2015 at 3:29 am

    heyya.Never had it like this….I slice it round slices, dip in egg mixture, fry in coconut oil, s&p and it is delicious…..probably not as healthy as yours….but they say coconut oil is good for you…..

    Reply
  11. Mm

    September 12, 2015 at 3:15 pm

    This roasting method works with a variety of other veggies as well – broccoli, cauliflower, brussel sprouts……..all good.

    Reply
  12. Jill

    September 7, 2015 at 8:35 am

    Greenbrier Farms is right up the road from me. I haven’t tried this, though. May be the next thing on my list!

    Reply
  13. Shelby

    September 4, 2015 at 4:47 pm

    I call them OKRA FRIES,I usually cut them in half length wise and then oil them up and as
    Th and pepper them too! They are one of our favorite veggies, also cheaper when they are in season so I’m always keeping my eye out! I should try them whole though, I’ve never done that!

    Reply
  14. Kentucky Lady 717

    September 3, 2015 at 6:43 pm

    Never had it like this….I slice it round slices, dip in egg mixture, fry in coconut oil, s&p and it is delicious…..probably not as healthy as yours….but they say coconut oil is good for you…..

    Reply
  15. Jenny

    September 3, 2015 at 4:09 pm

    Can’t wait to try this. I do love okra pickled as well! Yum!

    Reply
  16. Melissa

    September 3, 2015 at 3:02 pm

    I’ve had okra so many ways. I am southern after all. Grandmother used to make me stewed okra & tomatoes over rice (one of my favorites). Grandfather made pickled okra (I could eat a whole jar. Plus these are awesome with a Bloody Mary). Fried okra is a staple. My mom chops it up to put in vegetable soup. It’s very versatile.

    Reply
  17. Terri

    September 3, 2015 at 2:21 pm

    You can do the same thing with brussel sprouts. They too taste like french fries.

    Reply
  18. Julie

    September 3, 2015 at 2:16 pm

    So relieved to see this recipe! My gardening friends are always offering me okra, but when I ask them how they recommend preparing it, they say they only ever deep fry it. Not happening! This sounds worth a try!

    Reply
  19. Beckey

    September 3, 2015 at 2:02 pm

    We just “discovered” okra this way while in Charleston, SC during July and love it! The Man of the House is gonna be so excited when I tell him you taught me to make it at home!

    Beckey
    http://reallyreallyrealhousewives.blogspot.com
    http://queenbsbusywork.etsy.com

    Reply
  20. Naomi Wright

    September 3, 2015 at 1:13 pm

    We grew up on okra! My mother, a retired cook would put them in mixed greens. She would to that, after the greens were almost done. So good!!! I’ve also had them fried with cornmeal. You’ve been missing out:)

    Reply

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