Martha Rose Shulman's Roasted Okra Recipe (2024)

I've been roasting okra for years. The best ones are small, not longer than your thumb. Ground oregano is excellent on them...and let a few get really brown. Crunchy is great.

I did this as part of dinner with friends last night using pecan oil, Creole seasoning, and Tabasco. We gobbled it up like popcorn!

• The best ones are small, not longer than your thumb.
• Roast a bit longer for okra on the crispier side, and then serve with a carrot sriracha hummus - divine!
• Roasted some cherry tomatoes at the same time. Added some bits of andouille sausage. A "pretend" gumbo without all the fuss.
• dust them with a cajun spice mix.
• Ground oregano is excellent on them

I love these but mine always take a bit longer. I dust them with a cajun spice mix. Very tasty.

A great variation: when tossing with olive oil, add garam masala, turmeric, black pepper, chili powder, cumin, and cayenne for a curried roasted Okra-- a great (though probably inauthentic) side veggie for butter chicken.

I added a half cup of cornmeal to the salt and pepper and was very pleased with the result.

I was planning to try the opposite. I roasted at 450, but they never got crisp. I left them in about 20 minutes, nicely browned in places but limp and soggy. Disappointing.I dried the okra super well after washing, but I’m thinking they just had too much moisture in the skin.If I make again, I’m going to pop okra in fridge for a bit, after washing and trimming, to really dry them out. Then I’ll roast at 400 to for a longer cook time, to drive off more moisture.

Delicious and easy. I sliced these into half-inch pieces...nice and crunchy!

A first!!!! My husband shows his southern roots and loves okra. I usually, do not share his enthusiasm. But we purchased some small okra (he selected the pieces) and I came across this recipe and did exactly as was instructed. It was very good (I actually had two pieces)! He loved it and said it was the best ever. No slime in center, for those who are stopped by this feature of okra.

Roasted some cherry tomatoes at the same time. Added some bits of andouille sausage. A "pretend" gumbo without all the fuss. The roasted okra is sensational!!

Agree with other reviewers- smaller okra was crispier on the outside! I also halved some lengthwise which worked out well. Great side!

Turned out very nicely. Nice switch from breaded and fried.

Great recipe as is. A squeeze of lemon is good. And perhaps a light sprinkle of pimenton. For years I've tossed okra in olive oil and grilled it. This method is even better.

This is now our favorite way to make okra! We cut it into smaller pieces and roast a bit longer than stated in the recipe.

I have used various spice mixtures making this- harissa is great!

This needs at least 30 minutes if not 40.

I love okra and roasted vegetables and thought this would be fantastic. The flavor was nice but I didn't get any crisping up and the okra was still sort of slimy. Make sure to eat one before removing from the oven.

My vegetable adverse 4 year old ate this! May our farm box give us more okra!

My first time cooking fresh okra - won't be the last! Per reader comments I added a dash of Tajin chili/lime seasoning. Citrusy and some kick.

This okra is DELICIOUS!!My family is from the south, and so I grew up with cornmeal and flour coated okra, fried in plenty of oil! It was my second favorite summer vegetable second only to corn on the cob. I live in the Pacific Northwest now and I much prefer okra roasted in the oven. Why bother coating small pieces of okra, and standing over a hot stove to fry the okra in the heat of the summer and then have to deal with all that oil??

To me, the best okra is red vs. green, no larger than your pinkie finger, and came directly from your garden or a trusted farmers market. The okra roasts beautifully, tastes amazing, stays crisp, and doesn’t get slimy. I’ve used this recipe with good okra many times. Bon appetit!

I used parchment paper, dropped the temp to 425, and cooked about 18 min. I think 20-22 min may have been even better, a little crispier. This is such an easy way to roast okra. And YES - the smaller the pods, the more tender.

I served it with Siracha sauce and it was easy and yummy!

Simple and delicious! My 11 year old likes freeze dried okra, and ate these right up despite being on the verge of a nap post-sleepover.

My neighbor made this and shared it with me. I am going to try it tonight. She used this recipe. It was delightful.

This is great just as it is.

A very similar recipe has one cut the okra pods lengthwise and then roast them cut side down. Some are super crisp, basically burned before all are cooked but personally I like those crisp, blackened pods. Cutting the pods lengthwise does reduce cooking time.

I toss it with creole seasoning, olive oil and salt. It’s real good!!

I added curry powder, cumin, slices of white onion, fresh cubanelle pepper (sliced), fresh thyme and oregano leaves (as much as you like), two mashed garlic cloves plus cut a lemon in half and placed it with the rest of the vegetables, then sprinkled the olive oil over everything (3 or 4 tablespoons). Salt and pepper to taste then into the 450* oven in sheet pan with parchment paper for 25 mins stirring it half-way. When done, sprinkled the other half of lemon over everything. Voilá!

I coat them in a spice rub and broil them on skewers. It is the best okra any of us have ever had.Sure you could grill them too.