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.
Lisa
I really enjoy okra, but I haven’t tried it prepared this way yet. I just wish my family would give it a chance, it’s honestly so good! The way you roasted it, especially with that smoked paprika, must have added such an incredible flavor.
Ebony
We wanted something different for dinner so we gave this a try and it was sooooo good! I can’t wait to make this again!
Beth Pierce
So happy that you like it, Ebony!
Mimi
I love adding smoked and sweet paprika to this recipe! Yum! Thank you for sharing!
Beth Pierce
My pleasure, Mimi!
Vidhya
I love this okra recipe! This was so delicious and quick!
Beth Pierce
Thank you, Vidhya!
Catherine
I tried this and it came out perfectly crisp and flavorful. Such an easy side dish!
Colleen
I really loved this recipe. I roast vegetables all the time, so I’m always happy to add another one to my rotation. We enjoyed this quite a bit.
Beth Pierce
Thanks you, Colleen! We love it too!
paula
I usually struggle with making okra becuase it always turns out slimy, but I had zero issues with your recipe, and it had the perfect restaurant-okra texture!
Beth Pierce
So glad that you liked the okra!
Amy
The seasoning blend sounds perfect, and I love how simple and healthy it is. Definitely trying this with grilled chicken soon!
Beth Pierce
Thanks, Amy! I hope you enjoy the okra as much as we do!
Kristin
This was so good! I fry okra a lot, and it was nice to get that same vibe without having to batter it and fry it up. I think I’ll be doing this form now on.
Beth Pierce
So happy that you liked it, Kristin!
Maria
I really loved this. I got that crispy flavor and texture without frying!
Beth Pierce
We love it too, Maria!