Oven-Roasted Okra

Fresh okra takes very well to high-heat oven roasting. This simple cooking method brings out the flavor and natural sweetness of the okra without producing the slimy texture people often object to.

Oven-Roasted Okra

Oven-Roasted Okra

5 from 1 vote
Leave a Review »
Oven-roasting at a high temperature brings out the natural flavor of fresh okra and keeps it from developing the slimy texture that many people don’t care for.


  • 1 lb fresh okra
  • 1-1/2 tablespoons olive oil
  • Salt and freshly ground black pepper


  • Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.
  • Trim the ends from the okra and place it in a large bowl. Drizzle with olive oil and season with salt and pepper.
  • Toss to coat, then spread the okra in a single layer on the prepared baking sheet.
  • Roast for 12 to 15 minutes, or until the okra is tender.

Crumb-Coated Variation:

  • Preheat the oven to 400°F and line a shallow baking pan with parchment.
  • In a shallow dish, whisk together 1 egg with 1 tablespoon milk.
  • Spread 1 cup of panko crumbs combined with 1 teaspoon salt and a pinch of cayenne on a plate.
  • Add the okra to the egg mixture a few pieces at a time, then roll them in the crumb mixture.
  • Arrange on the parchment-lined pan and bake until the crumbs are toasted and the okra is tender, about 15 minutes.
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!