Oven Roasted Okra Recipe

Okra skeptics, gather ’round! Let me turn your “meh” into an “Mmm” with this ridiculously easy roasted okra recipe that’s about to redefine your snacking game. With just a handful of ingredients and a swipe of olive oil, you’ve got yourself a crispy, savory treat that will make you forget all about those bland, boiled veggies of the past. Trust me, you’re going to want to bookmark this one.

I enjoy making uncomplicated recipes that allow the true tastes of garden-fresh vegetables to shine. My oven-roasted okra with olive oil, kosher salt, and black pepper is a true delight and couldn’t be more basic.

It’s even better when I toss in some garlic powder and paprika, but that’s not a requirement.

Oven Roasted Okra Recipe Ingredients

• Fresh Okra: Rich in fiber and antioxidants, supports digestion and heart health.
• Olive Oil: Contains healthy fats, enhances flavor and promotes heart health.
• Kosher Salt: Enhances taste, a pinch provides essential sodium.
• Black Pepper: Adds heat and improves digestion with anti-inflammatory properties.
• Garlic Powder: Optional, offers a savory flavor and boasts immune-boosting compounds.
• Paprika: Optional, gives mild sweetness and boosts the dish with vitamin A.

Oven Roasted Okra Recipe Ingredient Quantities

• 1 pound fresh okra, rinsed and dried
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon paprika (optional)

How to Make this Oven Roasted Okra Recipe

1. Your oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius). A baking sheet should be lined with parchment paper. The purpose of the parchment paper is for easy cleanup. In this next step, the bowl in which you prepared the pancake mix is now empty.

2. Trim the okra stems and halve each pod lengthwise.

3. In a big bowl, combine the trimmed okra, olive oil, kosher salt, and freshly ground black pepper. Add garlic powder and paprika, if using.

4. Mix the seasoning into the okra until the pieces are well coated.

5. Arrange the well-seasoned okra on the prepared baking sheet in a single layer, avoiding overcrowding.

6. Preheat the oven to 425°F. Roast the okra in the oven for approximately 15 to 20 minutes.

7. At the midpoint of roasting, which is about 10 minutes in, take a spatula and gently turn the okra so that it cooks evenly.

8. Assess whether the okra is done. It should be tender and a bit crispy on the edges.

9. Take out the okra from the oven that is on the baking sheet. Let the okra cool down for a few minutes.

10. Immediately serve the roasted okra as a side dish or snack. Enjoy!

Oven Roasted Okra Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Chef’s knife
5. Cutting board
6. Large bowl
7. Measuring spoons
8. Spatula

FAQ

• Q: Can I use frozen okra instead of fresh?A: You can use frozen okra. Just be sure to thaw it and pat it dry to eliminate surplus moisture prior to roasting.
• Q: How do I prevent the okra from becoming slimy?A: After rinsing, drying the okra thoroughly and roasting it at a high temperature minimizes slime.
• Q: Can I add other spices or herbs?A: Certainly! You can definitely try other spices or herbs such as cumin, thyme, or chili flakes. They might suit your taste as well as what you make in the kitchen.
• Q: How do I know when the okra is done?A: The okra should be tender and slightly browned on the edges after roasting for about 15-20 minutes at 450°F (230°C).

  This is a roundabout way of saying that cooking it low and slow allows the flavors to deepen and the texture to become toothsome.

• Q: Can I use a different oil if I don’t have olive oil?A: Yes, you can use other oils, such as canola or vegetable oil, as a substitute for olive oil.
• Q: Is it necessary to use the optional garlic powder and paprika?A: They are not necessary. They add taste, but the recipe will be exquisite anyway. Without them, it will still be lip-smacking good.
• Q: What type of pan should I use for roasting?A big baking sheet or roasting pan is perfect so the okra can stretch out in a single layer and cook evenly.

Oven Roasted Okra Recipe Substitutions and Variations

Okra, fresh: You can use frozen okra, but if you do, be sure to thaw it and then pat it dry before using it in order to maintain a similar texture. If you skip these steps, you and I will be able to tell that you used frozen okra, and I promise you that all we will taste is regret.
Can be replaced with avocado oil or melted coconut oil for a different flavor profile. Olive oil:
Kosher salt. Sea salt and table salt can be used in place of kosher salt, but adjust the quantity to taste. Saltiness can vary a lot between different types of salt.
Black pepper. Instead, one might use white pepper, or for even more heat, a pinch of cayenne pepper.
(Optional) garlic powder: If you prefer, you might substitute with onion powder, or, if you don’t like either, you might just leave it out.
Optional: Use smoked paprika for a smoky flavor, or cayenne pepper for an added kick.

Pro Tips

1. Leave Space Between Okra: When arranging the okra on the baking sheet, make sure there’s space between each piece to ensure even roasting and maximize crispiness. Overcrowding can result in steaming rather than roasting.