Okra doesn't have to be fried to be delicious, try this roasted okra with simple seasoning and some garlic and you won't look back! This easy veggie side dish is packed full of flavor, and is much healthier than its fried counterpart!
Roasted okra is healthy, delicious, and a perfect way to switch up your usual veggie side dishes!
Okra is a classic Southern veggie, usually served fried as an appetizer if not mixed into dishes like gumbo. It’s delicious prepared this way, but it’s not the healthiest!
Instead of breading and deep frying the okra, I’m roasting the okra pieces until they’re tender and slightly crisp. It’s a nutritious and delicious way to get your okra fix!
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When you roast the okra this way, you won’t need to worry about it being stringy or slimy. The pieces are cut small and roasted at high heat, so they’re cooked to perfection, totally tasty, and never slimy!
❤️ Why I Love This Recipe
Simple and Delicious! The delicate okra is simply seasoned with salt, pepper, paprika, and minced garlic!
A Healthy Side! Roasted veggies are always a healthy and nutritious side dish to make for dinner!
Quick to Make! Whip up this amazing roasted okra in just 20 minutes from start to finish!
🥘 Ingredients
Minced garlic is what makes this roasted okra so amazingly delicious! I highly recommend using fresh minced garlic instead of jarred minced garlic for the best flavor.
- 1 pound fresh Okra – I suggest using fresh okra instead of frozen, as frozen okra can have a less tender texture after roasting.
- 1-2 tablespoons Olive Oil – Use extra virgin olive oil (EVOO) or another healthy oil like sunflower oil to roast your okra.
- 1 teaspoon minced Garlic – This is equal to about 1 to 2 fresh garlic cloves, depending on size. You can also crush the garlic, if preferred.
- Seasoning – We’ll season the okra with a combination of ½ teaspoon each of salt, freshly ground black pepper, and paprika (See Note).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 Instructions
This is an easy-to-make side dish that requires no special equipment. You’ll just need a knife to cut the okra and a baking sheet to roast!
- Prepare. To begin, preheat your oven to 425°F (220°C) and if desired, line a baking sheet with a sheet of aluminum foil or parchment paper. Then, prep 1 pound of okra by rinsing, patting dry, and then cutting it into ¾ to 1-inch slices.
- Season okra. After preparing the okra, place the pieces onto your baking sheet. Drizzle 1 to 2 tablespoons of olive over the okra before seasoning it with ½ teaspoon each of salt, freshly ground pepper, and paprika. Then, sprinkle the okra with 1 teaspoon of 1 teaspoon of minced garlic and toss to coat. Once the okra is seasoned, spread out the okra to one even layer on the baking sheet.
- Roast the okra. After the oven has preheated, put the baking sheet in your oven’s center rack and roast for 15 to 18 minutes. Then pull the okra out of the oven, stir, and return to the oven to roast for an additional 5 minutes if needed. Once the okra is done, remove from the oven and serve immediately.
This delicious roasted okra goes perfectly with almost any main course! Try it served alongside my amazing bacon-wrapped baked chicken drumsticks or my smoked hamburgers for a healthy French fry alternative! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Season with your favorite blends! Cajun seasoning adds a nice kick to this dish and Berbere, an Ethiopian spice blend, is particularly suited to okra. If using either of these in place of the paprika, start with ¼ teaspoon of seasoning and then go up ½ teaspoon if desired.
- Cut into smaller pieces for a less slimy texture! The interior of okra has a naturally slimy or gooey mouthfeel which not everyone enjoys. To reduce this texture, cut the okra into smaller pieces before roasting.
🥡 Storing & Reheating
Store the roasted okra in an airtight container for up to 2 to 3 days for the best taste and texture.
You can easily freeze okra to preserve it longer! Transfer leftovers to an airtight container or freezer bag and freeze for up to 3 months. Let thaw in your fridge overnight when ready to eat.
Reheating Roasted Okra
To reheat the roasted okra, preheat your oven to 350°F (175°C) and transfer the okra to a baking sheet. Roast for 10-15 minutes, or until the okra is completely warmed through.
🌽 More Amazing Vegetable Recipes!
- Roasted Peppers & Onions
- Roasted Yellow Squash
- Instant Pot Braised Red Cabbage
- Buttered Peas & Carrots
- Baked Bacon Wrapped Asparagus
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📖 Recipe Card
Roasted Okra
Ingredients
- 1 lb okra
- 1-2 tablespoon olive oil (extra virgin)
- ½ teaspoon each, salt & pepper (to taste)
- ½ teaspoon paprika
- 1 teaspoon garlic (minced)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, preheat your oven to 425°F (220°C). Prep your okra by rinsing it off, patting it dry with paper towels, then cutting it into ¾ to 1-inch slices.
- Pour your prepared okra onto the baking sheet. Drizzle olive oil over the okra before seasoning it and sprinkling it with the minced garlic. Toss to coat. Then, make sure it is spread into an even layer on the baking sheet.
- Once the oven has preheated, roast the okra in the middle of the center rack for 15-18 minutes. Pull the okra out of the oven, stir it, and replace it to roast for 5 additional minutes (if needed). Remove from oven and serve immediately.
Notes
- Cajun seasoning adds a nice kick to this dish, and Berbere is an Ethiopian spice blend that is also particularly suited to okra. Use only ¼ to ½ teaspoon in place of the paprika in this recipe card, if desired.
- Cut into smaller pieces for a less slimy texture! The interior of okra has a naturally slimy or gooey mouthfeel which not everyone enjoys. To reduce this texture, cut the okra into smaller pieces before roasting.
- Store for up to 2-3 days in an airtight container in the fridge.
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