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Home » Recipes » Recipes

Roasted Okra with Chili Oil

Published: Jun 17, 2015 · Modified: Jun 19, 2023 by Marisa Moore·

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Looking for a recipe for okra without slime? This spicy roasted okra is the perfect healthy side dish or snack. It’s seasoned to perfection, full of flavor and ready in 20 minutes from start to finish.

Roasted okra on a plate with Marisa holding one piece

Roasted okra is a healthy side dish that’s easy to make and ready in just 20 minutes from start to finish.

Okra is a southern staple. It’s commonly served dusted with cornmeal and served fried. Roasted okra gives you the same flavor without the mess of frying at home. This one is made with a homemade chili oil to add extra flavor.

Not into spicy food? Make my Roasted Okra and Tomato Salad for a flavorful warm salad that tastes best in the summer. And for the perfect appetizer, make this dippable Roasted Okra with Peanut Sauce.

This easy roasted okra recipe will make you an okra lover! But there are a few things to know before getting started.

Okra can be eaten raw, uncooked. It has a more astringent flavor when eaten raw. It is suitable as an ingredient in salads or you can pickle it to enjoy as a snack. But most people seem to prefer it cooked.

How to pick okra

Okra is in season from summer to early fall. You’ll typically find the green variety in stores but can often find the red burgundy variety (below) at farmer’s markets from mid to late summer.

Red burgundy okra loses its color when it’s cooked and looks the same as cooked green okra. And it tastes the same as green okra. There’s no noticeable difference beyond the pretty color.

Choose smaller, tender okra pods for the best texture. I like to use pods that are no longer than my longest finger.

The longer okra grows, the more woody and tough the pod becomes.

Fresh okra on a towel.

Tips for success

Start with the freshest okra you can find. It has a rather short shelf life. For this reason, I suggest eating fresh okra in-season versus that coming from far off destinations when it’s cold outside.

That said, a few small dark marks doesn’t mean the okra is bad. Just look for and use okra with as few blemishes as possible and no soft spots.

  • Rinse then pat the okra dry before adding the oil for roasting. Any clinging water will make the okra soggy.
  • Start with a hot oven. Spread the okra out over the pan in a single layer so it sears and doesn’t steam. This helps ensures the best flavor and texture.

Roasted okra is best served warm but can be added to salads.

For more tips like these and plant forward recipes, be sure to get my cookbook, The Plant Love Kitchen!

Storing cooked okra

Okra is best eaten the day it’s cooked. Most times it barely makes it off the sheet pan in our house.

If you do find yourself with leftovers, try reheating it in a single layer on a sheet pan or in the air fryer until heated through.

Roasted okra on a plate with Marisa holding one piece

Roasted Okra with Chili Oil

Marisa Moore, RDN
Spicy, easy roasted okra is the perfect side dish or snack. It's seasoned to perfection, full of flavor and slim-free!
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4
Calories 84 kcal

Ingredients
  

  • 1 pound fresh whole okra
  • 2 tablespoons quick chili oil
  • Coarse salt
  • Fresh cracked black pepper

Instructions
 

  • Preheat oven to 425°F.
  • Wash and dry the okra. Cut off the tops and slice lengthwise.
  • Place the okra on a baking sheet, leaving plenty of space between each piece. Drizzle with the chili oil. Sprinkle with salt and pepper to taste.
  • Roast the okra for 15 minutes, turning once. Remove from the oven and enjoy as a warm snack or side dish.

Notes

TIPS:

  • Start with the freshest okra you can find.
  • Be sure to dry the okra fully so that it gets crisp.
  • Do not crowd the sheet pan.
Check the post for more tips on selecting the best okra and how to prevent slimy okra.

Nutrition

Calories: 84kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 8mgPotassium: 339mgFiber: 4gSugar: 2gVitamin A: 812IUVitamin C: 26mgCalcium: 93mgIron: 1mg
Tried this recipe?Let us know how it was!

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Filed Under: Recipes, Sides, Snacks

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Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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