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.
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.
The next morning, place the okra in a large colander. Give them a little rinse, then let them drain for at least 4 hours.
Place the okra on paper towels and let them “dry” up. There should be no very little “wetness” left to them.
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.

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

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.
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.
Be careful. They seriously are addicting!

And not slimy.

71 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?

    • 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!!

  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?

    • 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…

  3. 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.

  4. 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.

  5. 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

    • 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!

  6. 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! :)

    • 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!

    • 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!

  7. 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!

  8. 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

    • 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!

  9. 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!

  10. 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!

  11. 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.

  12. 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.

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