This recipe will change the way you think about okra. I promise! Every time I mention okra to people, I get a funny look. You love what? Okra? Ugh. Isn’t it kind of gummy? I hate the texture.
Once you roast okra, you will never refer to it as gummy again.
This recipe is too simple to even create a recipe card.
Okra tip #1 – Don’t rinse it off – just brush it off like you would for mushrooms. Okra + water = gummy. This is why okra was a key ingredient in southern stews like gumbo – it’s a natural thickener.
Cut the tops and bottoms off your okra. Slice the okra in half lengthwise. Toss with olive oil and salt and pepper. Cook in a 400 to 450 degree oven for 10 to 15 minutes. Use a spatula to flip the okra a little bit after 10 minutes or so. If you like your okra with a little bit of a dark char on it, cook the pan as close to the heat source as you can get it. My kids and I eat this right off the pan. If your okra is larger, you can even slice your okra into thirds or quarters.
While okra is in season, we have been having roasted okra 3 to 4 times a week. Crispy oven roasted okra – no gooey, gummy, chewiness! I promise. Try it…
Crispy Roasted Okra
- 1 lb okra
- Olive oil
- Salt and pepper
Cut the tops and bottoms off the okra.
Slice the okra lengthwise - either in half or thirds or quarters.
Toss with olive oil and salt.
Spread evenly on a cookie pan.
Cook at 400 to 450 degrees for 10 to 15 minutes.
Adjust time and temperature based on your search for crisy, crunchiness. If you like very crispy roasted okra, cook at a higher temperature and closer to the heat source.