Roasted Okra

You know in “Bridget Jones’ Diary” when Colin Firth is like, “You’re a total mess but I like you, just as you are,” and you can’t help but be all, “awwwww he’s so sweet! He loves her even though she’s kinda chunky and has a terrible case of mouth diarrhea!”?* Well….okra, you are green, fuzzy on the outside, a little slimy on the inside and I love you, just as you are. (awwwww)

A lot of recipes involving controversial ingredients will come with a disclaimer of, “Even if you normally hate spinach, you will still love this recipe.” To be clear, this is not one of those. If you aren’t a fan of okra, you won’t like this. If you only like okra when it’s breaded and deep-fried, proceed with caution.

Although I love fried okra just as much as the next Southern gal, and firmly believe that any form of gumbo that doesn’t include okra is a crime against humanity, I feel that all too often it becomes hidden away in these recipes. It’s there of course, but all dressed up in breading or Cajun spices, when really it deserves the chance to be the star of its own recipe. Just like Olive in “Little Miss Sunshine,” sometimes you just have to let okra be okra. (Apparently okra inspires me to think of movie analogies. Or I’ve just been watching too many recently. Tough call.)

If you’re a die-hard fan of okra, I hope this hits the spot like it did for me. If you love fried okra, maybe try this recipe first. If you hate okra, please try back next week. Thanks for reading. xoxo

*I’m not sure, but it’s probably unadvised to include the word “diarrhea” in a recipe post…twice…my apologies…

Roasted Okra

This isn’t so much a “recipe” as it is just a simple process for cooking. It’s pretty hard to mess up the amounts on this, as long as you don’t just dump salt over everything.

1 large bunch of okra, sliced in half

Olive oil



Preheat oven to 450 degrees F. Wash the okra and dry completely before slicing in half. Spread the okra out on a large baking sheet and drizzle with olive oil, salt and pepper. Toss together and bake for about 15-20 minutes, tossing the okra a bit every 5 minutes. You can shorten or lengthen the cooking time depending on how crispy you want them. Don’t worry if the edges blacken a little bit, it’s only a problem if the whole okra become black.

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2 Thoughts on “Roasted Okra

  1. I love okra but never seem to make it enough. This looks awesome!

  2. This is the perfect way to cook okra. Love a good simple recipe like this. Carmelized salty goodness.

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