Roasted Okra

Mercy me, these were delicious. I cut a few okra up, splashed a little olive oil in the bowl, sprinkled a little seasoning salt on them, tossed and spread in a pan along side sliced zucchini. I rarely fry foods, so this was a terrific substitute for fried okra. Keep in mind that the longer you cook it, the smaller it shrinks, so what you think will serve four could end up being barely enough for 2.

This is an excellent way to prepare okra. I just recently roasted okra to help my mom with favorite foods as she is a diabetic. I roasted mine longer than the recipe calls for to dry it out and then continued to roast until it was crisp, propably 40 minutes total. I had a complete bread pan full and when I took it up it looked and tasted like fried okra, it was awesome!!

This is so simple and easy. Folks that usually don't like okra rave about it. I cut the okra into thirds and then toss and roast. Can be done in toaster oven too.

My family loves okra, as long as its not slimy. We eat it steamed (whole), fried or pickled. This recipe is the best okra recipe I have ever used. I don't believe I'll ever cook okra any other way. In addition to the okra, I included sliced fresh mushrooms and sliced white onions and used habanero infused olive oil. The amount of salt called for in the recipe is way too much for the amount of okra listed, but that is a personal preference. I mixed everything together in a large bowl then emptied it all on to a foil lined baking sheet and roasted as directed. It had the best texture and flavor and NO slime. Great recipe.

So good! All the flavor of fried okra without the deep fried aspect. I put EVOO in a bowl and dumped in the sliced okra and sprinkled with seasoned salt. Hand tossed and baked for 20 minutes on a cookie sheet that I lined with foil and sprayed with Pam. Easy clean up. Yummmm...

Excellent! Thank you so much for sharing with us this simple way of preparing okra! I was looking for a way to fix some wonderful okra I had just purchased from the farmer's market and this was exactly the way I like to prepare many veggies, but I never would have thought of for okra. As many reviewers have already stated, it took the "sliminess" out of it and crisped it up. Do not hesitate to try this ridiculously simple recipe!! Thank you again for sharing!

I do this with frozen okra that I rinse off and dry it off with paper towels before following the directions. No slime and perfect.

I'm a fried okra lover so wasn't sure I'd like this healthy version. But I LOVED it!! This is my new go-to recipe for okra!

we love the clean okra flavor that is usually somewhat covered by breading. Big fan of baking versus frying

I always cook a recipe by the instructions the first go round. This one turned out good, and offers a healthy alternative to the fried okra I normally fix, however it was definitely way too salty for my tastes. I will cut the salt in about half next time. Might add some seasoned salt or Tony's to see how that turns out. Also, I will combine everything in a zip lock back to get a more even coat, rather than sprinkling it on the okra on the baking pan.

Very good and super easy! I have been roasting okra (and every other vegetable) like this for years. I don't even bother with the slicing - I just roast them whole.

I was not expecting how much I was going to love these! They are like little toasty bits of heaven! I think they are just as good as fried okra if not better....and fewer calories! Thanks...I will always do my okra this way!

Being a fried okra lover, I was at first hesitant to "waste" good okra by roasting it this way. However, since this recipe is almost identical to a recipe I love using quartered brussel sprouts, I tried it. Now, it may be a offensive to my southern roots, but I think I it's much better than fried. My only suggestion is don't pay so much attention to the length of time they cook. Just keep roasting them until they are browned and turning crisp.

Loved it! I also kept mine in for longer to make them hard and crispy (about 40 minutes). Good substitute for french fries when made crunchy!

Because of this recipe, I can now honestly say I have never met a vegetable I don't like. Almost all of the slimeyness that turned me off from okra in the first place was completely eliminated between the roasting process and soaking the okra in acidic water (as some reviewers suggested). The resulting texture was toothsome and silky at the same time. Delicious!

THE BOMB!!!! This is by far the easiest and tastiest recipe for okra. We grow a massive crop of these each year and usually blanch and freeze or smother our okra, but we are delighted to have added a new way to use the abundant okra we grow. Never frying our okra again. THANK YOU SO MUCH for sharing this WONDERFUL recipe!!

excellent, i found some okra cheap and followed the directions. it was terrific, no need to use cornmeal! i was very surprised. this is a keeper! thanks for posting a no-brainer!

Fantastic. Tastes remarkably like French fries! I'm an okra hater from way back, so this was a revelation. Make sure to cut both ends off the okra and dry thoroughly after rinsing. I also made a few minor changes to ensure there was no slime: I wiped the foil pan lining with oil as if greasing a cake pan, drizzled the okra with oil, tossed them around to make sure all were coated, sprinkled them with Adobo seasoning, garlic powder and pepper. I placed them on the center rack of the oven and roasted them for 35 minutes rather than the 10 - 15 in the recipe. They get brown and crispy but still soft on the inside and NO SLIME. Be advised, though- they shrink in size by half, so make sure you cook enough. My kids love them cooked this way and ask for them often.

I love, love, love this recipe. It is easy and delicious. I usually cut them into 1 inch pieces and roast them a little longer until they are nice and toasty brown. I've tried it with fresh okra and frozen okra. Fresh okra is definitely better.

I rarely see fresh okra where I live. So when I saw some fresh okra at a real good price on a trip, I bought some just to try this recipe cause I really like okra(at least the ones I tried). After coming back home though, I totally forgot about them and when I remembered, they were going bad already. Feeling kinda lazy, I was tempted to just throw them away but I forced myself to give this recipe a shot since it was really easy. I am SO glad I did. It was really easy and only took a couple of minutes to prepare. I cooked about 30 mins at 425 and they were just so good. Since I was cooking bbq chicken for dinner, I was just going to taste a couple but I couldn't stop once I started eating. I was worried about sliminess but it wasn't so bad. Or maybe I just don't mind that so much.I guess it never really bothered me before either which is kinda funny cause I'm usually really picky about stuff like that. Now I'm really wondering if I should plant okra this year. ^^ I should try with frozen ones and see if they come out as good.

So slimy! And I tried the suggestion to soak them in water and a ton of lime juice too! Maybe I am just not an okra person...

love okra in any size shape and form. A tip to all us petite people, you can get the Clemsen Spineless Okra in the dwarf variety that only grows 4 feet tall. Big help

Best Okra I have ever eaten. I baked 10 minutes: dry, trimmed okra, dribbled with lime juice and added light Pam on the baking sheet. 400 degrees for 10 minutes or so. Broiled 10 minutes till fork tender then finished in a hot, dry skillet for another 10 minutes. Got nice brown grill marks in the pan, threw on a plate with Himalayan pink salt and it was THE BEST Okra I have ever eaten. zero slime, tender and flavorful. My husband is going back to the same farmers stand tomrrow and getting more okra. Another cook suggested the lime juice and no salt till done. Also, okra should be completely DRY. Wash it one day and eat it the next day, or if you trust the farmer, as I do, don't even wash it at all.

This is a great easy recipe for okra-- as long as you don't slice it. If you roast the okra whole (or grill, stew, etc.), the slime factor is practically eliminated.

Fantastic recipe. The KEY is to get as many brown bits as you can. The browner the better, really. This is also great with asparagus, acorn (any other winter) squash and green beans. Obviously, you adjust the timing for different veggies. Let the browning guide you. My kids eat the green beans like french fries - with their fingers. Seriously, the BROWNER the better :-)

So delicious and easy, and much better for you than fried okra! I usually coat my okra in a little cornmeal and saute in Pam and/or olive oil, but this roasted okra is equally delicious. The flavor of the okra really comes through, and it is not at all slimy! I will make this all the time - thanks!

Roasting okra, who would have guessed?! I used a LOT less salt and pepper than called for - about 1/2-3/4 tsp each for 30 okra pods - and I used hickory smoked sea salt instead of plain salt. The hickory smoke flavor was beautiful with the okra. Thanks for sharing this technique! I'll be using it again and again while okra is in season.

This is simply delicious. Even my sweetie, who is not into veggies, enjoyed it. I'll definitely make this again.

I have loved okra my whole life, but have only eaten it 2 ways--breaded then deep fried or in stew-like dishes. This way is my new favorite! My kids had never had okra so I tried this as their introduction & they liked it too! Because I know okra tends to be slimey, I could detect it slightly. But my kids didn't notice at all--and they were definitely disecting each and every pod on their plates to begin with! Now I have a way to prepare one of my favorite vegetables without all the mess or time!

The guys gave these a big thumbs up. I used whole frozen okra and sliced myself. Just sprinkled a little salt and pepper on them, 2 tsps seems like an awful lot. I stirred them to keep from sticking every 7 or 8 minutes, they browned up nicely. I probably cooked them around 20 minutes until they got as browned as I liked them. They were plenty salty with just a sprinkle of salt. I was hesitant to try this, but it worked great! Thanks for the recipe.

I'm not sure how big everyone else's okra pods were, but mine looked normal, about 4 inches in length, and 2 tsp of course kosher salt was way too much, even after I had bumped up the amount of pods to about 25 and only used about 1.5 tsp. I'll make this again, but with 1 tsp of salt or less. Same for the pepper it was actually spicy and while I like spicy, it was a bit overwhelming.

Delicious! My toddlers eat this like its popcorn!

7.25.12 ...https://www.allrecipes.com/recipe/204478/roasted-okra/ ... Using okra not more than a little bigger than your pinky finger is usual size - at least in the South. Apparently, this recipe goes for bigger, which is fine; but remember to use less spices if yours are little. I prefer measurement. I had almost four cups cut okra so doubled the spice amounts. Too much by far. Yeah, I ate it; but I'll use try four cups with two teaspoons each next time. 'Could try it halfway done to add more. I roasted mine for more than a half hour & it was good. Definately fried tasting. 'Nice getting away from the usual boiled. Hate those slimy pots! :D

Just a great recipe and I have always done my brussels this way...a little olive oil 1 tsp pepper and salt and toss them...roast at 425 for 25 minutes and they taste SWEET!...I am glad now that I will add okra to this method!

Was very chewy and woody, could not eat prepared this way. Maybe I had some over ripe okra, but didn't think so.

This was really good! My husband and I both liked the fact that the okra was not slimy.

Can you say yummm? Great recipe... I saw the review that said too much salt. Sounds true. I never measure salt or pepper, so I didn't notice. I think it's better to toss olive oil, salt pepper in bowl rather than drizzling... My preference...

I have never eaten okra that wasn't fried or mixed in a gumbo, so I was very skeptical about a recipe that was so easy with such great reviews. I was thrilled with the taste of this okra! It was just as delicious as fried okra and is a calorie savings of about 140 calories per serving. I followed other reviewers and shook the okra, oil, salt, and pepper in a large bowl and put it on a baking sheet covered with foil (didn't spray the foil first). I baked them for about 20 minutes. I started with the amount of okra the recipe called for and could tell it was not enough for 2 adults and a serious okra loving 3 year old. I doubled the amount of okra and pepper, but kept the oil and salt to the recipe's specifications and it was SUPER! If you are a skeptical fried okra lover, take a chance and give this recipe a try - I know I'm glad I did. Thanks for posting such a great and simple side dish.

Best okra we've ever eaten.

All I can say is YUMMY!! Something this simple should never be this DELICOUS!! Followed the recipe exactly, does not need to be tweaked at all!! Thanks for sharing!!!

Yummo! I love to roast vegetables, but honestly would have never thought to roast okra. I roasted the whole pod, and then simply munched on them, tossing the stem. Ate them hot and cold....Definately will make again!

I love fried okra, but this is great. It's healthy too. I left them in a little longer and flipped them so they would be crispy on all sides.

I am not an okra fan (except when it's fried). But when okra came with our CSA subscription, I had to find a recipe for it. This is delicious! I never knew okra could be so good. I was glad to get okra a few more times during our summer CSA.

This was fabulous! I roasted mine a bit longer to see if it would get crispy. It did a little bit. It was delicious. This was the easiest way I have ever prepared Okra.

It had never occurred to me to roast okra this way, but I really did prefer this to fried okra. My husband usually doesn't like okra and he loved this as well.

Very simple, tasty, and easy.

Even easier, if you are grilling outside, such as steak, chicken, pork, etc, just take whole pods and grill them along side the main dish. They come out slightly chewy (dry) with a nice smoky flavor.

Excellent recipe! I don't like the slimy but this is tasty! I read the reviews before I made it. I used a plastic baggie, cut up my okra into the baggie, added the salt (would use a little less next time), garlic powder, freshly ground pepper and shook it up. Then added the olive oil and shook it again. Spread it over a small baking sheet (Toaster oven) and Ta Daa!!!!! Fantastic!! Will use over and over! May go green and use a container instead of the baggie :)

I am always up for trying a new method of cooking... this just didn't do what I thought it would: carmelize. So, while I am able to overlook the slime factor, my bf (who is really good about my experimenting with new recipes) could not stomach this one... Add the slime factor to the meager seasoning and you don't get much. I think I'll keep looking =) but thanks for sharing!

fantastic. i added garlic to enhance it, and my husband and i couldn't get enough.

If it was up to me, I would never cook okra any other way. I used garlic-infused olive oil and sea salt. Delicious! Thanks for a great, EASY, delicious recipe.

I have never had Okra in my life...in a matter of a week I have made this three times and all my guests have loved them...Thank you for sharing!

Outstanding! I am trying to eat healthier so I was looking for a recipe for okra besides breaded and fried. I actually like this way better now. Will not go back to fried anytime soon.

I am so impressed by how easy and how good this okra recipe is! I just sprinkled the salt and pepper on instead of measuring it. It was great, great, great!

I like Okra, and I hate black pepper but I made this recipe as stated and I L-O-V-E it. We will be growing Okra in our garden this year and this is so fast we will be going to it time and again.

These are fantastic and so simple. I grew okra in my garden for the first time even though I had no idea how to make it. I figured if it was so popular down here in the south it must grow well and taste great! To me these taste like the vegetable chips you buy. They crisped up great and were not slimy at all. I don't know if the okra I picked was the right size, they were around 2-3 inches and pretty skinny but they tasted great!

I love this okra. As a good southern gal I love fried okra and this really lets me indulge without the frying and the breading. For a special treat I will use my very good sea salt flakes. Delicious.

Great side dish! Okra wasn't slimy at all.

This is our new favorite way to eat okra. It's quick and easy (and not so slimy) & not greasy. We have a slew of okra in our garden, and it's nice to have a go to recipe that is so easy & tastes delicious! It's also very versatile. You can add different seasonings for a different twist. I've shared this with family that I give okra to, & they all comment on how good it is. Thanks for sharing! definitely a keeper!

Sooooooooo good! I could eat it for breakfast, lunch & dinner!

Being a good southern girl, I have always had my okra fried. I tried this tonight in my quest for a healthier alternative. It was a huge hit with the kids, fighting over the last few pods. I didn't slice them, just cut off the tops. Will definitely make again.

This was amazing! It was first time to roast okra, but it won't be my last! I made this back in the summer when okra was fresh and am just now getting around to rating it. It is making my mouth water just thinking about it!!! Please try this one...you won't be sorry!

Really good! I wouldn't have thought to cook okra this way and it turned out really yummy. I added a bit of diced onion before roasting. Used frozen okra and it was fine. Thanks for sharing.

I have cooked our okra this way for years but I cut okra in bite sized pieces and add minced garlic to the olive oil and slather it all over and half way through cook time I stir. Very Good, my kids that would not normally eat okra love it!!

I love to make okra like this - it is like fried without the guilt. It shouldn't be slimy if you cook it at 425 until it starts to brown. You can add some minced garlic if desired.

for okra lovers this is a must. very easy to fix and cook, can't go wrong with this one.

Who knew Okra could be so good! I've made this a handful of times and it comes out great every time. Enjoy!

Delicious and simple! I love roasted sweet potatoes, but I'm on a no-sugar diet and this makes for a just-as-tasty substitute. Very moar-ish, so make a lot! I cooked up 12 pieces of okra and they were so good I ate most of them on my own - poor boyfriend got only a handful.

Surprisingly good!

Have a garden full of okra - so glad to have found this recipe! The okra came out delicious. I made it in the toaster oven at 400 degrees. I cooked it for about 20 minutes...

Okra newbie here. DS and I tried this for lunch today. Great flavor...found the okra stringy though. Did we leave them too long before picking them?...

Very good basic recipe! I love roasted veggies and previous to this had never thought of roasting okra before!

Would be great but entirely too salty. Even doubled okra and kept original 2 tsp of salt. Will cut to 1/2 tsp next time. Know this can be delicious!

This was the first time I ate okra, so I don't have anything to compare to, but I liked this recipe. I would make it again, though would probably add some garlic powder and maybe other seasonings. I didn't measure the salt and pepper, but I'm sure I used way less 2 tsp

so easy, so delicious! added zucchini per another reviewer, and it was a great combo!

Perfect way to serve okra! Love this recipe. I also added yams and red onions and it still turned out great! Super easy too!

Yummy! I didn't cut the okra, just tossed them in the olive oil, salt, pepper and garam masala. Super yummy, and not slimmy at all.

I have been roasting okra for years and it is awesome! Since it is not readily available in the stores year round, I do the same cooking method with frozen cut okra. Just drain it in a colander and squeeze out the water and some of the slime. It works great! I also cook the whole pods this way when they are available fresh. I put my okra pods in a plastic bag and put in a few tablespoons of olive oil, salt and pepper, and squish around to coat, then put on baking sheet. My husband and I are from Texas and we love okra, so we have it cooked this way once or twice a week.

I loved this! I love okra, but can't eat fried foods. What a delicious alternative for okra!

Delicious way of serving this vegetable!

My whole family really enjoyed these. I took the suggestion of another reviewer and soaked the okra in water and lime juice I didn't notice that it helped much but I also don't mind the sliminess of okra. Other than the water and lime I made as the recipes calls for. I will definitely make these again.

so simple n delicious. i would like to share one tip thought. i always wash my okra and leave it overnight outside in a sieve, this way when i cut it its not at all slimy an if the knife turms slimy then every now and then wipe it with a paper towel.

This Minnesotan says "yum!" I love making it in my toaster oven! It a wiz because I can just mix it up in the little pan that came with it and then immediate bake it with no preheating at 425 for 30 minutes.

This is as good as french fries. We even used ketchup!

Simple, yet classic. It's really not that much different than fried okra, but with a lot less guilt!

Oh my goodness, this is so good. If you sliced the okra 1/3 inch then they will not be slimy. They will be crispy. They actually taste like they have been deep fried. I used coconut oil instead of olive oil. My husband had several helpings and he is a picky eater! Saving this one as I will make this again and again.

Great option for fried okra.

I have never make okra before. I picked the pods from my garden, and I made the mistake of not cooking the pods right away. They sat in my refrigerator for about 3-4 days before I decided to cook them. Still good though!

As is it's great! I love this healtier version and you can deffinately play around with it! We tried it just now, and I will make this tomorrow; I might sprinkle some breading on top and cheat a little. We have an electric oven and cooked it for 16 min, I will cook it even longer (without breading) since I like it quite crispy.

I don't think its anything against this recipe, I just dont like okra :(

I roast fresh asparagus using these same ingredients all the time, but never thought of roasting okra. Tried it and it was great, not mention easy, low slime :) and easy clean-up! I did add some sliced vidalia onions, garlic powder, and red pepper flakes to the mix which made it better IMO. Thanks!

this is a great recipe! we were looking for something different to do with okra and this was perfect and simple

Tasty way to serve okra. Much less grease than frying with great flavor. Thanks for sharing.

Absolutely delicious!! I LOVE fried okra, & this was a terrific alternative for cutting a few calories. Next time, I'll add less pepper, since I have some in my house who aren't big "spicy" fans. Definitely doing this one again!

Easy and delicious!

The best okra recipe ever!

Fabulous! What a perfect way to cook Okra!

I liked the simplicity of this recipe. Popping in the oven is less time consuming than frying in a skillet. The flavor was good and I will certainly do this again. Two things worth noting: 1) my okra was nowhere near done after 15 minutes. Thirty minutes was about perfect, 2) roasting shrinks the okra down quite a bit, so keep that in mind when thinking about serving sizes. Mine lost about 1/3rd - 1/2 its volume but I'm sure keeping it in the oven longer had something to do with that. Very pleased with it.

INCREDIBLE! I'm from Georgia and thought the only way you could eat okra was fried! My 3 boys (ages 5 and under) gobbled it up!! My husband said it was better than fried okra and I agree! I sliced the ends off and then sliced down the middle length way and followed the ingredients as listed. I didn't line the pan with foil and they did not stick.