Oven Roasted Okra

Cooking Up Okra That People Love

Okra is a “love it” or “hate it” kind of vegetable.  Just like with most ingredients, I think it is all in the preparation.  People do not like slimy okra, but if you make it correctly — like with this roasted okra recipe — you can have the flavor without the slime.  

In the South, okra is a “must have” in soups and gumbo.  In the preparation for this roasted okra recipe, the okra has a little heat and is slightly crunchy on the outside.  

As a first step, make sure you pick your okra carefully: choose okra from the farmer’s market or store that is no more than 3 inches long. The smaller the okra, the more tender the bite.

Oven Roasted Okra
Oven Roasted Okra

Roasted Okra: a Perfect Garden-to-Table Recipe

My garden has been overloaded with okra this year, and I hate for any of it to go to waste.

It can easily be frozen and used through out the year, but to me it’s best in its simplest form…straight from the garden to the table!

I developed this simple natural recipe to make the best use of our garden bounty. Honestly, I do believe that it will change your concept of okra. If you don’t love it already, you soon will!

Again, just make sure to pick the small okra for this recipe.

It will become crunchier as you cook it. If it is too soft, just put it right back into the oven for a few added minutes.

Just a hint…If your okra looks a little small in the garden and you think you are going to pick it the next day, be sure not to forget to pick it. If given just a few days more it will lose its tenderness.

Take heart, though! Even if it’s not perfect for roasted okra, it will still be great for other uses!

Courtesy of  Stacy Lyn’s Harvest Cookbook. I hope you enjoy it.

Happy Cooking!



 Serves 6


Oven Roasted Okra

I do believe this simple recipe will change your concept of okra; if you don’t love it already, you soon will! Just make sure to pick the small okra for this recipe. It will get crunchier as you cook it.
Course Side Dish
Cuisine American


  • 1 pound young okra (less than 3 inches)
  • ¼ cup olive oil
  • tablespoons cumin
  • teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon chipotle chili pepper


  •  Preheat oven to 400 degrees.
  •  Toss okra in olive oil to coat. Combine all dry spices and toss with okra.
  • Bake for 5-7 minutes and turn okra over onto the other side. Bake for another 3-5 minutes or until pods are softened. For a crunchy outside, let it go a little longer. You may think it has been in the oven a very long time, but it will be worth it.
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  1. Arlene Kalmbach says:

    Can I use store bought frozen okra for this? I’ve none in the garden 🙁

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