Spicy Oven Roasted Okra

By • August 12, 2013 3 Comments

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Author Notes: Cutting the okra in half lengthwise and roasting it eradicates the “slimy” texture that most people associate with okra. Also, try buying okra no longer than the length of your pinky. The smaller ones are delicate and tend to be more flavorful. amber wilson | for the love of the south

Serves 4 as a side

  • 1 pound of fresh okra, rinsed and dried thoroughly
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/2 teaspoon of red pepper flakes (or 1 full teaspoon for the bold)
  • 1/4 cup of olive oil
  1. Preheat the oven to 400 degrees
  2. Trim the rough tops and skinny bottom tips off the okra pods, and cut the okra in half lengthwise. In a large bowl, toss the okra, salt, pepper, red pepper flakes, and olive oil together until well combined. On a rimmed baking sheet, spread the okra in a single layer and roast in the oven for about 15-20 minutes or until brown. Serve immediately.
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Comments (3) Questions (0)


11 months ago Celestyyne

Great tip on the small ones - a few of the large (index finger sized) okra that I had were too fibrous to even chew. This was simple and yummy - a great side.


almost 2 years ago JadeTree

Love it! Falls into my why-didn't-I-think-of-this brilliance for sure!


almost 2 years ago amber wilson | for the love of the south

Oh thank you! It's one of my favorite techniques to use on these green beauties!