Roasted Okra

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.

okra77

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.

okra

The next morning, place the okra in a large colander. Give them a little rinse, then let them drain for at least 4 hours.

okra1

Place the okra on paper towels and let them “dry” up. There should be no very little “wetness” left to them.

okra2

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.

_MG_1296

Roast the okra for about 20-25 minutes, tossing them once during the process. They should be roasted on all sides.

okra33

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.

okra44

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. Or there’s truffle aioli…

okra88
Be careful. They seriously are addicting!

And not slimy.

By Published On: August 14th, 201573 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

73 Comments

  1. Lynz Real Cooking August 14, 2015 at 8:05 AM - Reply

    This sounds very nice! I am used to using Okra in a middle eastern dish but am not really used to using it much and would like to, so this sounds really nice! No slime yeah!

    • chef mimi August 14, 2015 at 8:31 AM - Reply

      No slime! I don’t cook with okra either, but roasted they’re really wonderful!

      • Lynz Real Cooking August 14, 2015 at 8:37 AM

        yes I only know one dish and so this is very nice!

  2. aranislandgirl August 14, 2015 at 8:16 AM - Reply

    These sound and look delicious. The sriracha mayo–icing on the cake!

  3. chef mimi August 14, 2015 at 8:32 AM - Reply

    I agree! Such yummy stuff!

  4. thesinglegourmetandtraveller August 14, 2015 at 8:34 AM - Reply

    What an interesting way to serve okra! Sounds delicious and I must give it a try :)

  5. Jay August 14, 2015 at 8:41 AM - Reply

    Thanks, I like new ways to enjoy food!

  6. richardmcgary August 14, 2015 at 9:27 AM - Reply

    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?

    • chef mimi August 14, 2015 at 10:45 AM - Reply

      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!!

  7. cookingwithauntjuju.com August 14, 2015 at 9:59 AM - Reply

    I just started to enjoy okra after a trip to New Orleans a couple of years ago.and love it. Never had it roasted – glad it’s not slimy!

    • chef mimi August 14, 2015 at 10:49 AM - Reply

      That’s the only way I’ve had it, but really never embraced that slime!

      • cookingwithauntjuju.com August 14, 2015 at 11:29 AM

        I deep fried some and also put them in with a tomato dish – no slime there either – very good!

  8. tinywhitecottage August 14, 2015 at 10:47 AM - Reply

    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?

    • chef mimi August 14, 2015 at 10:49 AM - Reply

      That’s a great question! I never see fresh okra, so I roasted it using frozen, the way my friend did, and it’s good. But I can’t imagine it would be better than using fresh, since fresh is always better!!! But the frozen is handy during the winter months…

      • tinywhitecottage August 14, 2015 at 10:50 AM

        Ok, I’ll buy fresh and see how it goes and report back…

      • chef mimi August 14, 2015 at 10:53 AM

        great! it will be interesting! I wonder if you have to do a little bit of baking before the roasting step? i don’t know – it’s been a long time since I’ve played with fresh okra…

  9. Tasty Eats Ronit Penso August 14, 2015 at 11:25 AM - Reply

    I’m a big fan or okra but never roasted it. It looks wonderful. I’ll give it a try soon. Thanks! :)

  10. Chica Andaluza August 14, 2015 at 12:35 PM - Reply

    I really enjoy okra but no one I love does :( Maybe I can convert them with this lovely dish! Stunning photos…

  11. Elaine @ foodbod August 14, 2015 at 1:31 PM - Reply

    They look good :)

  12. Anna Buckley August 14, 2015 at 3:54 PM - Reply

    What a lovely uncomplicated post Mimi. I’ve never attempted to cook okra, it’s always been one of those scary vegetables…now I’ll try! Love the idea of the dipping sauce.

    • chef mimi August 14, 2015 at 4:52 PM - Reply

      You are so welcome! They’re really fun – and addictive!

  13. cheergerm August 14, 2015 at 4:41 PM - Reply

    Well, who would have thought it wasn’t slimy! I have never seen a packet of frozen okra round these here parts. The dipping sauce looks like it goes a treat with them.

    • chef mimi August 14, 2015 at 4:51 PM - Reply

      they’re actually good just on their own – stem end and all!

  14. hotlyspiced August 14, 2015 at 5:25 PM - Reply

    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

    • chef mimi August 15, 2015 at 7:54 AM - Reply

      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!

  15. Jenny August 14, 2015 at 6:43 PM - Reply

    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! :)

    • chef mimi August 15, 2015 at 8:02 AM - Reply

      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!

  16. Barbra & Jack Donachy August 14, 2015 at 8:34 PM - Reply

    We’ve only seen okra once here in Ulaanbaatar. You’ve inspired us to get some if we see it again!

    • chef mimi August 15, 2015 at 8:03 AM - Reply

      I can’t believe you’ve seen it at all so far north!

  17. Laura @ Feast Wisely August 15, 2015 at 12:34 AM - Reply

    So impressed to see you can get frozen okra – I only have access to the expensive fresh okra and even then I need to hunt it down…..

    • chef mimi August 15, 2015 at 8:06 AM - Reply

      I’m not surprised it’s expensive where you live! I know it grows well in the southern states in the US. I was just initially surprised at the quality of the frozen okra!

  18. lapetitepaniere August 15, 2015 at 12:39 AM - Reply

    I always cook okra with lamb, onions and tomatoes; this version sounds superb and new to me! :)

    • chef mimi August 15, 2015 at 7:51 AM - Reply

      What a lovely sounding dish with the lamb. This is just different, just like any other grilled/roasted veg!

  19. Shanthini August 15, 2015 at 12:43 AM - Reply

    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!

    • chef mimi August 15, 2015 at 7:50 AM - Reply

      Well now I want to try your dry fried okra! Is it on your blog yet?

  20. Shanthini August 15, 2015 at 12:48 AM - Reply

    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

  21. Conor Bofin August 15, 2015 at 7:44 AM - Reply

    Nice. It’s almost a pity that the big thing is ‘no slime’. Such is okra.

    • chef mimi August 15, 2015 at 7:49 AM - Reply

      Ha! Well I have to disagree with you wholeheartedly!

  22. David Scott Allen August 15, 2015 at 12:33 PM - Reply

    Mimi – I don’t even mind the okra slobber! These look like a great, heathy treat and perfect for apéritifs!

    • chef mimi August 15, 2015 at 1:43 PM - Reply

      Ha! You’re the first person who’s said that!

  23. Charlotte August 16, 2015 at 2:24 AM - Reply

    Looks nice! I did not even know about okra. Looks a bit like green chilli peppers. Is it any similar?

    • chef mimi August 16, 2015 at 8:06 AM - Reply

      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!

  24. spiceinthecity August 16, 2015 at 6:07 AM - Reply

    I am not fond of okra, except in a yogurt dish that I make once in a while. But this looks delicious! Thank you for sharing :)

    • chef mimi August 16, 2015 at 8:07 AM - Reply

      I know! Nobody’s really fond of okra! But roasted they’re really good!

  25. anotherfoodieblogger August 17, 2015 at 1:02 AM - Reply

    I actually like slimy okra! LOL. I must be weird. I love okra in any shape or form, roasted, pickled, with stewed tomatoes, in gumbo, whatever. But this does look fabulous, Mimi! Glad you found your perfect okra!

    • chef mimi August 17, 2015 at 7:04 AM - Reply

      So now only 2 people have said they love slimy okra. You’re still in the minority! But I’ll always eat it roasted, that’s for sure.

  26. safifer August 17, 2015 at 4:10 PM - Reply

    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!

    • chef mimi August 17, 2015 at 4:14 PM - Reply

      Well I can’t imagine that my way would be better than using fresh! I’ve just never done that because I never see fresh okra!

      • safifer August 17, 2015 at 4:36 PM

        It’s good to know I can have okra when it’s out of season! You should try fresh though–as long as you can get small pods.

  27. camparigirl August 17, 2015 at 8:20 PM - Reply

    I keep on trying with okra, over and over – I just cannot get past the sliminess of it. Definitely an acquired taste, I think, or a cultural difference I cannot bridge.

    • chef mimi August 17, 2015 at 8:21 PM - Reply

      I completely understand. This way, it’s not slimy, or I just couldn’t eat it!!!

  28. The Gourmet Gourmand August 17, 2015 at 11:31 PM - Reply

    I agree! I used to think okra was too weird in texture/ slimy to enjoy. This post might just change my mind. Look delicious :)

    • chef mimi August 25, 2015 at 3:40 PM - Reply

      Trust me, there’s not one drop of sliminess in them when they’re roasted!

  29. milkandbun August 18, 2015 at 1:47 AM - Reply

    Okra tastes kinda strange, but I like it! It’s very common vegetable here, like tomatoes or cucumbers. I make it very simple – saute with tomatoes:
    http://milkandbun.com/2014/10/22/moroccan-inspired-dinner-roast-chicken-with-chickpea-stuffing-and-sauteed-okra/
    I should try your recipe, sounds and looks very tasty! :)

    • chef mimi August 25, 2015 at 3:41 PM - Reply

      That does sound good, although I still dislike the slime…

  30. emmabarrett1508 August 18, 2015 at 5:22 AM - Reply

    Wow. I adore Okra. I always add it to my curries. Thank you for sharing another inspiring recipe with us Mimi. Emma xx

    • chef mimi August 25, 2015 at 3:41 PM - Reply

      Even if you adore okra, you should try it roasted. It elevates okra to a new level, like roasting does with all vegetables!!

      • emmabarrett1508 August 27, 2015 at 11:57 AM

        I will Mimi. I love a new cooking challenge. xx

      • emmabarrett1508 August 27, 2015 at 1:09 PM

        Just to let you know I’ve nominated you for the One lovely blog award. See my latest post. If you want to join in you can copy the logo from my blog. Obviously its fine to opt out if you don’t wish to take part. Take care. Emma xx

      • chef mimi August 27, 2015 at 2:15 PM

        You are so sweet, but I don’t have the time for them, even though I’m terribly honored! Or, I don’t want to take the time to do these! Thank you anyway Emma! Kiss Alice for me!!!

  31. Promenade Claire August 25, 2015 at 11:20 AM - Reply

    genius idea! I have never thought to roast okra before now, and its god to know frozen work well as getting good fresh ones here is always tricky. Thanks for the inspiration!

    • chef mimi August 25, 2015 at 3:38 PM - Reply

      Even the same for me – I’m not quite to the south of the US, and it’s just not a popular vegetable!

  32. Shanna Koenigsdorf Ward October 17, 2015 at 1:34 PM - Reply

    This is a great, non-slimy way to prepare okra!

  33. indianeskitchen June 2, 2018 at 3:13 PM - Reply

    I discovered okra last year for the first time when we planted it in our garden. This years okra is already about 1” long so I will be eating good again soon! I cook mine just like yours.

    • chef mimi June 3, 2018 at 12:21 PM - Reply

      Good to know! I don’t like when it’s slimy

  34. Upadhyay Shweta September 25, 2020 at 3:50 AM - Reply

    As an Indian, I have had okra in myriad ways. From simple fried okra with potatoes to gravy recipe. But, I had no idea that it can be roasted and it could be so crunchy.
    I am definitely gonna try this soon.
    I have recently written a blog on okra curry and yes it is non slimy but spicy and tangy. I would love to know your feedback on okra curry.

    • chef mimi September 25, 2020 at 6:51 AM - Reply

      I think I’d love anything curried! Indian cuisine is our favorite. I will check it out!

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.