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One summer, when my kids were helping their grandparents harvest and preserve vegetables from their garden, the okra were producing like crazy. They kept coming home with bags and bags of okra. And we can only eat so much jumbolaya! Since we weren’t doing grains, eggs, or even grain-free batter at the time, I couldn’t make fried okra.
So the kids created this simple okra recipe. I’m much more likely to make sides if it’s a fast and easy recipe, so this one’s a win.
Simple Roasted Okra
I love roasted veggies. The rest of my family does too, so we make them that way a lot. You get a nice bit of crisp around the edges and a little bit of intense, toasty flavor. Roasting okra is just like roasting any other vegetable. Toss it in a little bit of oil, sprinkle on some spices, and throw it in the oven. If I prepare it, I just cut the tops off the okra and roast them whole. If the kids are helping, I let them use a crinkle cutter to cut the okra into chunks.
The kids love eating it because it is simple enough for them to make. Sometimes we’ll roast a pan of it early in the day. I’ll set it on the stovetop then watch as it slowly disappears throughout the day. The kids figure it’s the perfect finger food and grab one to snack on as they walk by.
Air Fryer Okra
Since originally publishing this recipe I’ve acquired an air fryer. The one I have is a larger, stainless steel, multi-functional one resembling a toaster oven. I’ve recently discovered that it’s super easy to roast vegetables in an air fryer. It’s faster and doesn’t heat up the whole house.
I decided to try the air fryer on this okra recipe and it did not disappoint. I cooked it at a slightly lower temperature for the same length of time and it turned out perfect. This post gives a good overview on air frying different types of vegetables.
Whether I roast it in the oven or in the air fryer, this okra recipe takes less than a half-hour from start to finish and is a great side to almost any meal. I’ve even made this and added it to breakfast scrambles.
More Roasted Vegetables to Try
Have I inspired you to try roasted vegetables or are you already a roasted veggie lover? Here are some more recipes to consider. And I’d love to hear about your favorites!
- Asparagus with Parmesan
- Brussels Sprouts
- Cabbage Slices
- Crispy Kale Chips
- Garlic
- Garlic Roasted Romanesco
- Mushrooms
I don’t have posts for all the vegetables we roast, but I also really like roasted beets, cauliflower, and carrots.
Roasted Okra Recipe
Ingredients
- 1 lb okra (about 30 pods)
- 2 TBSP olive oil (or coconut oil)
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
Instructions
- Preheat the oven to 400°F.
- Cut the tops off okra and leave whole or cut into chunks.
- Place them on a large baking sheet and drizzle with olive oil or coconut oil.
- Sprinkle them with salt, garlic powder, and pepper.
- Toss to coat.
- Roast for 18-22 minutes or until soft and just starting to brown on the ends.
- Serve and enjoy!
Notes
Nutrition
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Does your family eat okra? How do you prepare it? Share below!
It is a nice recipe… here I have a different recipe which I hope you all readers will like to eat
first of all I take a bowl in which I put handful coarsely grinded peanuts , 4 pinch of cumin powder, 1 pinch of turmeric powder, 1& 1/2 tsp of red chilly powder, handful finely chopped coriander leaves, salt, 1/2 tsp garlic paste(optional) blend this all using Water/any oil…. having scrub like consistency(with hands)..NEXT is just give a long vertical cut to the okra..take care that U wont cut in two parts… just a superficial cut.. next is just fill this above stuffing and grill it O roast it adding some oil. hope U all will love this recipe as I do ^_^
My kids love pickled okra! Tho they eat it fried and roasted also. I made it using regular white vinegar and apple cider vinegar. With the apple cider vinegar, I had to add less vinegar cause the okra turned out more sour.
you can cook them also like any other vegetable. to avoid them becoming sticky just add a cap full of vinegar just after sauteing and then cook usual time. We garnish with grated coconut
Hi! Another Katie here. Thanks so much for this recipe. Just a note: in your title, roasted is spelled “Rosted” (the “a” was omitted). Noticed this a couple days ago when you posted it; just wanted to let you know!
BTW I have learned SO much from your website! Thank you for your dedication!
Good catch, thanks Katie!
You have a typo in the URL and email.
Should say R-O-A-S-T-E-D. Both are missing the ‘A’.
Thanks for the catch, got it fixed!
We’ve been making this recipe too! The recipe was given to me from one of the vendors at our farmers market. I put Cajun seasoning on ours. So yum-o:)
We love okra… and have been having a bunch lately too (hooray for gardens!). We saw a tip recently on an Anthony Bourdain re-run–adding lemon juice to the skillet takes away the slime. We tried it, and it worked! We just sliced it and cooked it pretty much like you did (minus the garlic b/c we were out).
I thought that it was bad to use olive oil if heating it to that temp?
Oxidized oil cause heart disease palm oil is better its is a good fat. Google oxidized oil •Olive Oil should not be heated and •Olive Oil goes rancid very fast should use very small bottles of it . look up Dr Mercola I have heart disease and had triple bypass in 7/ 2010 Just trying to help other people from going threw what I did not fun!!! Have a bless day love wellness mama !!!John
My family LOVES okra, Fresh from the Farmer’s Market!!! We slice the head off (discard), and keep slicing on down to the tip. Heat up Coconut oil in the iron skillet and sautee the okra sprinkled with salt, pepper, garlic powder, and red pepper flakes(if you like it spicy). It is best to let them brown and YUM 😉
hello happy family,
We use coconut flour during that toss stage you just mentioned…the original grandparent recipe here used cornmeal, and we still do that at times, Have tried rice flour, too…
We use parchment paper under anything with oil…please don’t tell me there is something toxic in it. nooooo.
laurie