Roasted Okra – An Incredible Finger Food

Okra is one of those quintessential southern foods…9 out of 10 people* recognize it only in its natural state…Fried! Previously, I had eaten okra only when it has been buried deep in a warm crispy breaded blanket. BUT when we got fresh okra this past weekend, I decided to prepare it an alternative way. Roasted. Roasted vegetables are amazing. They always seem to turn out well, even if you leave them in the oven a little too long. Seasonings don’t need to be exact…roasting just makes all the flavors magically work together. Pretty awesome.

*fake statistic

Roasted Okra
Recipe adapted from NY Times


4 cups whole okra
1-2 tablespoons olive oil (enough to lightly coat)
Salt and freshly ground black pepper, to taste
Garam Masala (optional)

  1. Preheat the oven to 450 F.
  2. After rinsing and drying, trim off the tops
  3. In a mixing bowl, toss the okra with the olive oil, salt, and pepper.
  4. Spread out on baking sheet. {If you have garam masala, sprinkle lightly across the okra.  The taste  is incredible!}
  5. Cook for about 20 minutes or until they look slightly brown and crisp. Make sure to stir half way through.
  6. Serve hot, fresh out of the oven.