Roasted Okra Recipe: How to Make Crispy Roasted Okra

Okra is derived from the okra plant (Hibiscus esculentus), which grows as a tall stalk with large leaves and butter-yellow flowers. Despite its reputation for having a slimy texture, the star-shaped, seed-filled okra pods are a popular veggie. Okra is a common ingredient in stews such as gumbo.

Roasted okra is an oven-baked preparation of this classic Southern vegetable using a small handful of pantry staples, including olive oil, salt, and pepper. In addition to roasting, you can also fry, blanch, or pickle the small pods, or stir-fry okra with other vegetables and aromatics. This gluten-free roasted vegetable dish makes for the perfect appetizer or side dish in any Southern spread.

Although this vegetable can be intimidating to some owing to its texture, these tips will help you make crispy, golden-brown roasted okra.

1. 1. Use fresh okra. Opt for fresh, in-season okra from the farmer’s market or grocery store that is smooth and bright green with no brown spots. Choose smaller pieces of okra, because larger pieces often have chewy, thick stems. Never roast frozen okra.
2. 2. Play around with seasonings. Use this pared-down recipe as a springboard for any recipe variations you may want to experiment with. A variety of herbs and seasonings complement this dish, ranging from garlic powder and onion powder, to fresh thyme and oregano, to spicier cayenne pepper and chili powder, to bold smoked paprika or Cajun and Creole seasonings.
3. 3. Incorporate other vegetables. For a well-rounded side dish, pair this crunchy green vegetable with complimentary roasted vegetables like onions, eggplant, and peppers.