Okra was a totally foreign concept when I moved to Georgia. I’m actually not sure I knew what it was, or that it even existed. But this is Georgia. And there are few things we do better than take healthy vegetables, soak them in batter, and fry them up. Since moving here several years ago, I’ve fallen in love with fried okra, but just can’t have it all that often. Sometimes I’ll buy a big container of fresh okra and pseudo-fry it (a little olive oil, some cornmeal mixture, and saute). Then Pinterest offered up this gem: roasted okra. I would never have thought of it, and let me tell you—it’s genius.
A co-worker brought some okra from her garden into work, and so on a whim I snatched it all and tried roasting it.
Other super healthy side dishes you’ll love:
- Cheesy Rosemary Sweet Potatoes on the Grill
- Roasted Butternut Squash & Brussels Sprout with Dijon Vinaigrette
- Za’atar Roasted Cauliflower with Dates, Pine Nuts, & Thyme
- Roasted Sweet Potato Fries
Fuzzy fresh okra. Wash well, pat dry.
Whole process takes like 15-20 minutes, and that’s just baking time. Preheat the oven to 425.
Cut the tops off the okra, then chop them into about half-inch or maybe a little bigger slices. I left the pointy ends quite long, kind of like okra fries.
Arrange them on a baking sheet. I like to put tin foil down first, and spray some cooking spray on it as well.
Can’t wait!
Sprinkle salt and pepper (I like fresh-ground for both) on them, and then garlic powder (my roasting vegetable secret weapon!).
Roast in the oven for 15-20 minutes depending on your oven. I’d say 20 is a safe bet, I kept checking them every minute or two after the 15-minute mark passed, because I wanted them good and crispy but not burnt.
I threw a little more salt and pepper on top when they came out of the oven, to make sure it stuck. They tasted just as good as fried, but much healthier!
Roasted Okra
- 1 lb of fresh okra
- Olive oil (I often use the spray olive or coconut oil from Trader Joe’s)
- Salt, pepper, and garlic powder to taste
- Line a large baking sheet with foil for easy clean-up.
- Toss the sliced okra with olive oil, salt and pepper, and garlic powder on okra.
- Bake at 425 F for 15-20 minutes.
Pin this image!
hopesanderson says
July 10, 2012 at 8:57 pmMmmmmm I sure love okra! I think it would be fun to play with the seasonings in this recipe. 🙂
Needle and Fork says
July 12, 2012 at 10:29 amthis looks great!
Melissa says
July 22, 2013 at 10:49 pmWhat? How could you be so ignorant of okra growing up?? Grandma grew it in her garden! I used to healthy-fry it for their lunch when I’d work summers on the farm, and she knew I loved it, so she’d send it home with me to make at our house. I guess you must have already gone away to college by then…
starshy926 says
July 22, 2013 at 11:20 pmI’m pretty sure you’re a stone-cold liar 🙂 I’d never eaten it til I moved here, because Mom hates it–rather like all my other favorite veggies.
Melissa says
July 23, 2013 at 9:46 amHow did such a picky mom end up with such open-minded-towards-food kids?
Amy says
September 14, 2013 at 6:15 pmPretty much what I grew up with. My Grandmother was from Georgia and baked hers in the oven. Yum, yum!
Janet says
August 22, 2017 at 6:44 amThe only time I remembered having okra as a kid is ay my grandmother’s house. She’d fry it in a cast iron skillet with flour thrown in. I love it cooked like this. A lot less mess too. Lemon pepper instead of salt is good too. Yum!
starshy926 says
August 22, 2017 at 7:46 amDefinitely a lot less mess this way! I’ve definitely tried a lazier version of fried (spray with olive oil or coconut oil spray, toss with some flour and cornmeal in a plastic bag, then saute up), but honestly I think roasted is still my favorite and it’s SO easy! Glad you enjoy…I’ll have to give lemon pepper a try!
Brenda says
October 26, 2017 at 12:54 amI roast it in the oven drizzled with balsamic vinegar.
starshy926 says
October 26, 2017 at 8:46 amOooh that sounds awesome, I love balsamic. I’ll have to give that a try!