Crispy Oven Roasted Okra – Minimalist Baker Recipes

Into okra, but not when it’s slimy? Us too. Inspired by an amazing charred okra dish at Launderette, we’re bringing you a reliable roasted okra recipe that’s not only easy to make, but has no sliminess in sight. 

The result is super delicious and requires just 3 ingredients and 25 minutes. Let us show you how it’s done! 

How to Make Crispy Oven Roasted Okra

What’s the secret to the BEST oven roasted okra that isn’t slimy at all? The trick is to thinly slice the okra lengthwise before baking to perfection!

After slicing the okra, we toss with olive oil (or avocado oil) and salt, then place it in a single layer on a baking sheet. Baking in the oven at 425 F (218 C) for 15-20 minutes (flipping after 10 minutes) ensures it’s perfectly caramelized on the edges!

The result is okra with a crispy texture similar to fried (YUM!), but it’s healthier, easier to make, and there’s no navigating a hot pot of oil on your stovetop. Plus, the flavor of the okra shines through because it isn’t dredged in flour.

We can’t wait for you to try this roasted okra! It’s:

Crispy
Salty
Caramelized
Quick & easy
Perfect for summer
& Might cause you to start craving okra!

Okra Questions

Where can I get okra?

If you’re in the Southern US in the summertime, finding okra shouldn’t be a challenge! You can grow it in your garden, buy it at a farmers market, or even get it in grocery stores (especially health food stores, international markets, and those that source local produce). You may even have neighbors frantically giving away their never-ending supply. Similarly, if you live in a warm or tropical area, there’s a good chance okra will be abundant! If you’re in a cooler climate, you may have a harder time accessing okra. Your best bet will be to check a farmers market during the warmest and sunniest month of the year.

Why is okra slimy?

Okra contains mucilage, which is the same slimy substance you see when making flax eggs or using psyllium in gluten-free baking. This mucilage is a type of fiber that has health benefits (such as soothing the digestive lining), but the texture can deter some people from enjoying okra to its fullest. Because this mucilage forms when it dissolves in water, the dry heat of the oven and cutting the okra in a way that maximizes surface area means we’re able to achieve slime-free okra with this recipe!

Why is my okra tough?

Okra pods grow quickly, and that means it’s easy to miss the perfect harvest time! If you harvest okra when too large, it can become tough to cut and chew. That’s why we use medium-sized pods (~3-5 inches long) in this recipe. It’s okay if they’re a little smaller or larger, but if you notice your pods don’t slice easily, it’s best to compost them so you don’t end up with tough okra!

Can I use frozen okra?

Frozen okra you buy at the store is typically cut into ~1/2-inch pieces before freezing. While it won’t produce the crispy, slime-free result we got in this recipe, it can be roasted in the oven using a similar time and temperature. If you buy fresh okra and cut it lengthwise before freezing, it should work well in this recipe. Just know it might not get quite as crispy!

What to Serve with Roasted Okra

This roasted okra is a versatile side that goes well with almost anything! Pair it with a protein and cornbread for a simple weeknight meal! Or try it with other Southern-inspired dishes such as our 1-Pot BBQ Baked Beans, Smoky Black Eyed Peas & Greens (Vegan), Coconut Bacon Collard Greens, or Gluten-Free Jalapeño Cornbread Muffins.

More Simple Summer Sides

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!