This quick and easy roasted okra is lightly seasoned with salt, freshly ground black pepper, garlic powder, onion powder, and smoked paprika. Enjoy this flavorful side dish with numerous entrees, such as chicken, beef, pork, and seafood.
This is one of our favorite veggies! It is so easy to make, tastes delicious, and is healthy with plenty of fiber. If you like okra, try fried okra, summer succotash, and Cajun gumbo.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Okra: This recipe works best with fresh okra. Look for bright green, small, tender pods 2-4 inches long and free of blemishes and brown or gray spots.
- Olive oil: Use extra virgin olive oil that is cold-pressed.
- Garlic powder: I love Kinder’s wood-fired garlic. It is so flavorful with just the right amount of smoke.
How To Roast Okra
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Wash, trim, and cut the okra.
- Drizzle with olive oil and sprinkle with seasonings. Toss to coat.
- Spread the seasoned okra in a single layer on a large parchment-paper-covered baking sheet.
- Roast until the edges are browned and it’s tender.
Serving Suggestions
I like to serve this side with oven-baked brisket, braised pork, Cajun chicken, roasted chicken, and lemon pepper chicken. For a lighter meal, try grilled shrimp, black bean burgers, stewed tomatoes, and fried corn.
More Side Dishes
Roasted Okra
Ingredients
- 1½ lbs okra trimmed and cut into 1-inch segments
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon wood-fired garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 425 degrees. Cover a large baking sheet with parchment paper.
- Add the cut okra to a large bowl. Drizzle with the olive oil and stir to coat. Sprinkle with the smoked paprika, garlic powder, ground cumin, salt, and black pepper. Stir to combine.
- Spread the seasoned okra in a single layer on the prepared baking sheet. Roast for 10-15 minutes or until the edges are brown and the okra is tender.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or air fryer for short increments until warm.
- Make sure your parchment paper is rated to 425 degrees. If not, use aluminum foil.
Samantha
I do like okra I first tried it when pregnant with my daughter and have loved it ever since but it does need to be cooked properly and this sounds perfect for me to try
Beth Pierce
Thanks, Samantha! Enjoy!
Harley
I have never had roasted okra before – only fried! This sounds like such a more healthy way to eat it.
Beth Pierce
Thanks, Harley! Enjoy!
Claire
This was great! I loved the crispness of it. Thanks for turning me on to such a great recipe.
Beth Pierce
You are most welcome, Claire!
Karen
TBH, I’ve never liked okra as a kid but now I love it. I can’t wait to try out your recipe, I can imagine the taste profile. So good.
Beth Pierce
Enjoy, Karen!
Hari
This roasted okra recipe looks crunchy. Love to try it soon!
Beth Pierce
Thanks, Hari!
Yeah Lifestyle
I have never really known what to do with okra, I have only eaten it once before. I am looking forward to trying out this recipe to see how good it can taste!
Beth Pierce
Thanks! Enjoy!
Claudia
Great recipe! It’s so tasty and so easy. I love the crispness roasting it gives it, as well.
Ben
This is a great alternative to frying. I get all that crunch without all the frying.