5 Ingredients or Fewer

Spicy Oven-Roasted Okra

August 12, 2013
5 Ratings
Photo by Mark Weinberg
  • Serves 4 as a side
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • JanetFL
  • JadeTree
  • amber wilson | for the love of the south
    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.

6 Reviews

maggiesara November 28, 2018
Boy oh boy is this good. That said, I changed up the spicing. I'm not a chili head of any kind, so I tossed my okras with olive oil, sea salt, smoked paprika, and some dried garlic. I wound up roasting them for an hour -- they were big-uns, plus I did want them crispy. And they are GREAT.
indykath October 16, 2018
These are delicious! Get them crisp.
JanetFL August 1, 2015
How did I miss this?! Love okra and the idea of roasting it!
Ghazzzit September 14, 2014
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.
JadeTree August 29, 2013
Love it! Falls into my why-didn't-I-think-of-this brilliance for sure!
amber W. August 29, 2013
Oh thank you! It's one of my favorite techniques to use on these green beauties!