5 Ingredients or Fewer

Spicy Oven-Roasted Okra

Photo by Mark Weinberg
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

Test Kitchen Notes

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
In This Recipe
  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.

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  • JanetFL
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    amber wilson | for the love of the south
  • maggiesara
Southern storyteller, freelance photographer, and recipe developer. Author of the Southern memoir-style food blog, For the Love of the South. Bringing Southern memories to the table.