Go Back

Roasted Okra

Servings 2 -4 servings


  • 1 pound fresh okra
  • olive oil
  • salt
  • pepper


  1. Preheat oven to 425 F. Line a large baking sheet with foil for easy clean up.
  2. Wash and dry okra.
  3. Cut tops off. Cut in halves or thirds if you have any okra that are much larger than the rest, so that you generally have uniform sizes. Otherwise, leave whole.
  4. Place on prepared baking sheet and drizzle with some olive oil. I usually use 1-2 Tablespoons of oil. Arrange in a single layer. Season with salt and pepper.
  5. Bake for 25-30 minutes or until okra is deep golden brown and tender or until your desired doneness.

Recipe Notes

*I liked roasting the okra until it was a deep golden brown, but really just roast it to your liking. Okra can be eaten raw, so any level of cooking will be fine. I loved getting some crispy edges.

*I wrote 1 pound of okra in the ingredients list. That's simply an estimate. The bag that I got from my CSA was probably somewhere between 1 and 1 1/2 pounds. If I were to buy it, I would probably buy enough to roast up two sheet pans worth. It was that popular with my family.

The Merchant Baker Copyright © 2016