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 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.
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.
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 with Chili Oil
- 1 pound fresh whole okra
- 2 tablespoons quick chili oil
- Coarse salt
- Fresh cracked black pepper
- 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.
- 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.