Simple Roasted Okra Recipe

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Wellness Mama » Blog » Recipes » Side Dish Recipes » Simple Roasted Okra Recipe

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!

I don’t have posts for all the vegetables we roast, but I also really like roasted beets, cauliflower, and carrots.

Roasted Okra Recipe

Faster and easier than frying, simple roasted okra is a quick side dish on a busy night.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Calories 107kcal
Author Katie Wells


4 servings



  • 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!


Nutrition Facts
Roasted Okra Recipe
Amount Per Serving
Calories 107 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 1g6%
Sodium 299mg13%
Carbohydrates 8.8g3%
Fiber 3.7g15%
Sugar 1.8g2%
Protein 2.3g5%
* Percent Daily Values are based on a 2000 calorie diet.


To cook in an air fryer, cook at 360°F for 15-20 minutes.

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Does your family eat okra? How do you prepare it? Share below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


28 responses to “Simple Roasted Okra Recipe”

  1. anit Avatar

    I cut mine in slices then dehydrate them and eat them as chips. kids love them.

  2. Elizabeth Avatar

    I, too, am a southern gal and have grown up with fried okra. I, however, love to add diced green tomatoes (not tomatillos) to the batter then i fry it.

  3. Gloria Avatar

    My son-in-law had a beautiful garden this year and I got lots of okra. I usually batter with cornmeal and fry in frying pan. I cut up okra crossways and froze in pint bags. Can I use these to do the roasted recipe?

  4. Jennifer Avatar

    I LOVE OKRA!!! However, having a southern background meant that the only way I’ve ever known it to be prepared is battered and deep fried. I tried this recipe and LOVED IT!! THANK YOU!!! I am a born again okra lover!!

  5. Mel Avatar

    Put water in a pot, add fish,shrimps,pepper,salt to taste and then slice okra in circles and add,wait for one minute and turn off heat and serve

  6. Barbara Avatar

    We microwave our okra. Rinse med size okra (don’t dry), put all the stems together on a large plate with the tips sticking out to form a star. Vent with plastic wrap and cook for 2 min. Salt immediately. Yum Yum.. Soft, but not mushy..

  7. Dr. J and Jonathan Avatar
    Dr. J and Jonathan

    Thank you for the scrumptious ideas. We have one query, if we are not imposing…My young son and I bought a large bag of okra, and because we were going to be gone, we just put the whole bag in the freezer. Any thoughts as to how prepare at this point….do we thaw first or proceed frozen?

  8. Christine Avatar

    We’ve been doing it whole in a skillet like this for a long time. Tastes GREAT!

  9. April Avatar

    I LOVE okra! This looks so easy and delicious. Thanks!!!
    I lived in India for a couple of years and a good friend that i made there taught me her favorite okra dish.

    Slit the okra down the middle and pull out the seeds (insides) and put them in a small bowl. then grate 1/4th of an onion, smash 1 clove of garlic, chop very small part of a tomato or a roma tomato (you can just throw it all in a food processor). Add onion, tomato, and garlic to bowl with okra insides and add dried pomegranate seeds, salt, pepper, tumeric, ground cumin powder, and lemon juice from 1-2 wedges. mix together with your fingers and stuff inside the okra as best as you can. I had to use a piece of thread to loosely wrap around each one to keep it together but she could do it without it. Then heat up some coconut oil to med high in a skillet and set each one in the pan to cook and pan fry. 5-10 min?

    Easy recipe to tweak i.e. if you don’t have dried pomegranate seeds on hand 🙂 like me. or you could adjust the seasonings to your liking.

  10. Ali Avatar

    4 stars
    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 ^_^

  11. Lena Athens Avatar
    Lena Athens

    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.

  12. Kieran Avatar

    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

  13. Katie Avatar

    5 stars
    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!

  14. Sana Avatar

    You have a typo in the URL and email.

    Should say R-O-A-S-T-E-D. Both are missing the ‘A’.

  15. Jane Avatar

    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:)

  16. Magistra Avatar

    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).

    1. John Avatar

      4 stars
      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

  17. Kenda Avatar

    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 😉

  18. laurie Avatar

    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.

4.32 from 16 votes (12 ratings without comment)

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