Oven-Roasted Okra (possibly better than fried…sacrilege in the South)

Okra was a totally foreign concept when I moved to Georgia. I’m actually not sure I knew what it was, or that it even existed. But this is Georgia. And there are few things we do better than take healthy vegetables, soak them in batter, and fry them up. Since moving here several years ago, I’ve fallen in love with fried okra, but just can’t have it all that often. Sometimes I’ll buy a big container of fresh okra and pseudo-fry it (a little olive oil, some cornmeal mixture, and saute). Then Pinterest offered up this gem: roasted okra. I would never have thought of it, and let me tell you—it’s genius.

Roasted okra...healthier than fried and tastes just as good | FindingTimeForCooking

A co-worker brought some okra from her garden into work, and so on a whim I snatched it all and tried roasting it.

Fuzzy fresh okra. Wash well, pat dry.

Whole process takes like 15-20 minutes, and that’s just baking time. Preheat the oven to 425.

roasting okra brings out all the awesome flavors, is easy, and much healthier than frying

Cut the tops off the okra, then chop them into about half-inch or maybe a little bigger slices. I left the pointy ends quite long, kind of like okra fries.

Arrange them on a baking sheet. I like to put tin foil down first, and spray some cooking spray on it as well.

Can’t wait!

Sprinkle salt and pepper (I like fresh-ground for both) on them. You could add a little garlic powder if you wanted, too, but I didn’t bother this time.

roasted okra is my go-to summer vegetable

Roast in the oven for 15-20 minutes depending on your oven. I’d say 20 is a safe bet, I kept checking them every minute or two after the 15-minute mark passed, because I wanted them good and crispy but not burnt.

I threw a little more salt and pepper on top when they came out of the oven, to make sure it stuck. They tasted just as good as fried, but much healthier!

Recipe is easy, put olive oil, salt and pepper on okra. Bake at 425 for 15-20 minutes.



  1. Mmmmmm I sure love okra! I think it would be fun to play with the seasonings in this recipe. 🙂


  2. this looks great!


  3. What? How could you be so ignorant of okra growing up?? Grandma grew it in her garden! I used to healthy-fry it for their lunch when I’d work summers on the farm, and she knew I loved it, so she’d send it home with me to make at our house. I guess you must have already gone away to college by then…


  4. Pretty much what I grew up with. My Grandmother was from Georgia and baked hers in the oven. Yum, yum!


  5. The only time I remembered having okra as a kid is ay my grandmother’s house. She’d fry it in a cast iron skillet with flour thrown in. I love it cooked like this. A lot less mess too. Lemon pepper instead of salt is good too. Yum!


    • Definitely a lot less mess this way! I’ve definitely tried a lazier version of fried (spray with olive oil or coconut oil spray, toss with some flour and cornmeal in a plastic bag, then saute up), but honestly I think roasted is still my favorite and it’s SO easy! Glad you enjoy…I’ll have to give lemon pepper a try!



  1. […] search no more. I already roasted okra, which was easy and delicious. This takes (very) slightly more effort, but gives you that breading […]


  2. […] roasted for a few minutes to bring all the flavors together. Fast, easy, and healthy. Add a side of roasted okra, and that’s a happy Sunday […]


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