Roasted Okra

69 Comments

Quite a few years ago, I was at a girlfriend’s beautiful loft for dinner, and for someone who doesn’t really love cooking, she had really put out an impressive spread of hors d’oeuvres.

Among those hors d’oeuvres were roasted okra. I was a bit hesitant at first. I’d only had okra in Creole dishes, and there is this dog slobber-type slime that I had previously associated with okra. But I’m glad I tried them!

Not only did I immediately become addicted to these roasted okra, I found out that they were made from frozen okra! Wow.

So I had to make them myself. They’re so easy, and only take a little bit of time for the thawing process. Other than that, all you’ll need is an oven.
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Roasted Okra

1 or 2 1-pound packages frozen whole okra
Olive oil
Salt or seasoning salt

Starting the day before, thaw the bag of frozen okra in the refrigerator overnight.
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The next morning, place the okra in a large colander. Give them a little rinse, then let them drain for at least 4 hours.
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Place the okra on paper towels and let them “dry” up. There should be no very little “wetness” left to them.
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Preheat the oven to a roast position, or to at least 400 degrees Farenheit. Place the okra in a large roasting pan or jelly roll pan, making sure there’s not too much overlap. Drizzle on olive oil, and season with salt or your favorite seasoning salt. I used a favorite spice blend that my girlfriend Gabriella brings me from Trader Joe’s.
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Roast the okra for about 20-25 minutes, tossing them once during the process. They should be roasted on all sides.

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Cook longer if there’s not sufficient browning. The roasting time depends on how full of water they are. Turn out the okra onto a serving platter.
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You might want to add a fun coarse salt to them as well, but taste them first to test the saltiness.


I made a little Sriracha mayo for dipping, but they’re wonderful just by themselves.
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Be careful. They seriously are addicting!

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And not slimy.

69 thoughts on “Roasted Okra

  1. Nice post Mimi. I actually love okra and pickled okra is one of my favorite snacks. I have never roasted okra so this is new to me. I don’t know why I never thought of it because I roast all kinds of veggies. Have you tried roasting fresh okra?

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    • no, and I remember thinking about that when i wrote the post, then i realized i never see fresh okra. the next day i went to the store and there it was. I’m sure it would work just as well. I was originally surprised that a frozen veg was so good!!

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  2. I’m so glad you posted this Mimi. I love okra and have been eyeing it (fresh) at the market lately. My mom used to fry it and it was always so crispy and delicious (not slimy). I never found out how she cooked it. I’m going to pick some up this weekend and roast it. Do you think I should go ahead and buy frozen?

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  3. These look like wonderful appetisers. Okra isn’t easy to find here and I’ve only ever seen fresh okra – never seen frozen packets. I love the look of the dipping sauce too. I can imagine these must be pretty addictive. I’ll try to work out where I can source some okra xx

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    • Right after I wrote this post I happened upon some fresh okra, which I never see here! I know it’s really popular in the Southern states of the US, and maybe it grows there as well. But I know I’ve ever seen it fresh in the 26 years I’ve lived in this town! I’m sure that would work as well, and could be better!

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  4. This roasted okra look delicious! I must admit I have only had the slimy type of okra, so have not cooked with it in ages. This post is inspiring me to try roasting it! :)

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    • Do try it – it’s really fabulous, just like all other vegetables that one grills or roasts. I’m with you on the slimy type, which is also why okra does not frequent my kitchen!

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  5. I love okra but have never heard of roasting it. In fact this morning I was in an Indian grocery shop in Sydney and considered buying a bag of frozen okra which I often have in the freezer for my indian dry fried okra dish ….but I didn’t buy it. Now I’m disappointed because I would have immediately tried your recipe….and now I’ll have to wait to try it!

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  6. Reblogged this on freespiritfood and commented:
    I have always loved okra. I know a lot of people only think of the slimy quality it can have if cooked in certain ways but it doesn’t always have to be so. I have never heard of roasting okra before but this recipe looks like a very easy way to create an interesting hors d’oeuvre to challenge your guests perceptions of this often underrated vegetable, Thanks Chef Mimi

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    • Not at all. Chile peppers have that moist flesh, and are essentially hollow, except for the seeds, and of course there’s some heat to them. Okra have a drier flesh, and inside is a slimy mess of seeds. They need to be cooked. A very interesting veg!

      Liked by 1 person

  7. Great post. I have grilled and roasted fresh okra, but I hadn’t thought of using frozen okra! I’m so glad to know about this because I like it so long as there’s no slime!

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