Spicy Oven-Roasted Okra

By • August 12, 2013 4 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

Food52 Review: WHO: Amber is the author of For the Love of the South and is a member of The52.
WHAT: A side dish to make you rethink the controversial vegetable.
HOW: Toss okra with salt and pepper, olive oil, and red pepper flakes, then roast. And just like that, your vegetable side has been handled.
WHY WE LOVE IT: If you've ever avoided okra because it's "slimy," you'll take it all back once you try this dish. Roasted, okra becomes crisp, full of flavor, and completely addictive.
The Editors

Serves 4 as a side

  • 1 pound fresh okra, rinsed and dried thoroughly
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes (or 1 full teaspoon for the bold)
  • 1/4 cup olive oil
  1. Preheat the oven to 400° F.
  2. Trim the rough tops and skinny bottom tips off of 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 to 20 minutes, or until brown. Serve immediately.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes: Okra|Vegetables|Appetizers|Hors d'oeuvres|Side Dishes

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Comments (4) Questions (0)


about 1 month ago JanetFL

How did I miss this?! Love okra and the idea of roasting it!


12 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.


about 2 years ago JadeTree

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


about 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!