Oven Roasted Okra

Today I am shar­ing a quick and sim­ple twist on tra­di­tion­al fried okra. My mom’s fried okra hap­pens to be one of my most favorite things to eat in the entire world. Salty, crunchy and fried to a crisp — coat­ed in a light cornmeal/flour coat­ing. I am not sure “it” can get any bet­ter — “it” may get as good, but it won’t get bet­ter! (Not sure what “it” is, but that’s okay!

I tried my hand at okra last year and whether it was the weath­er or my inex­pe­ri­ence — the okra crop was a flop. I select­ed the choic­est heir­loom seeds (that came with the high­est reviews for my zone), I ger­mi­nat­ed them in my green house weeks before the plant­i­ng sea­son start­ed. I nur­tured them, giv­ing the just the right amount of light & water. I plant­ed them after threat of frost and then watched most them get eat­en by slugs and squir­rels. The few sur­vivors real­ly did noth­ing. I was so dis­ap­point­ed that I decid­ed not to try again.  

So, you can imag­ine my sur­prise when I saw a dozen vol­un­teer okra plants sprout­ing up in my gar­den this year. They weren’t grow­ing in favor­able loca­tions, amid weeds and rocks — so a care­ful­ly trans­plant­ed them into a prime real estate — my new­ly con­struct­ed, fresh­ly amend­ed, drip irri­gat­ed flower beds. All but three died. But those three are mighty, span­ning 10 feet into the air, pro­duc­ing okra after okra proud­ly reset­ting my fears of for­ev­er being known ((in my mind)) as a failed okra farmer.

These okra are ten­der and over-sized, span­ning up to 1½” inch­es in diam­e­ter and eas­i­ly 6″ in length. At first, I thought only the small ones would be edi­ble. But I had a few mam­moth okra that I decid­ed to toss into the oven along with the small ones — and the big ones were just as ten­der as the small ones. 

So back to my mom’s okra. The oth­er night mom and dad came over for din­ner. And goes what mom brought? The fix­ings to fry okra with some farm stand okra she’d pur­chased ear­li­er in the day. Coin­ci­den­tal­ly, I hap­pened to be oven roast­ing some okra as well. I hate mak­ing a mess in the kitchen and noth­ing makes a bet­ter mess than fry­ing up a bunch of food. So, I decid­ed to avoid the mess and oven roast my okra — then mom came and fried okra, ha.

The kids quick­ly noticed that an unin­tend­ed okra cook-off was under­way. And trust me, I am all about win­ning a cook-off whether it’s inten­tion­al or not! The thing about mak­ing okra — you always need to dou­ble what you think you’ll need because the vul­tures (aka “the herd”) will pick at it until it’s lit­er­al­ly all gone. I man­aged to swat them away (mid shov­ing the okra in my mouth) and we were left with about 2 table­spoons of each for each plate come din­ner­time. I don’t know if that’s a vic­to­ry or a fail, but I’ll go with a “V”!

It wasn’t long before opin­ions were expressed — and in mind my I was lit­er­al­ly count­ing bal­lots. Whose okra would  come out on top?! I could quick­ly see (to my sur­prise) the votes were com­ing in — and they were all in my favor. But Shep­ard Ray hadn’t spo­ken a word. (He was chew­ing and using his “best” man­ners — maybe?) Then — his lit­tle angel voice belt­ed out — “well, they are both good, but mom’s are the win­ner”. WOW! That’s the best com­pli­ment I could have been giv­en — my fake fried okra is bet­ter than mom’s fried okra???  That’s a shock! (Maybe being fresh­ly picked & grown from seed had a lit­tle some­thing to do with it?!

So let me tell you what I did — I thin­ly sliced 3 c of fresh okra, tossed with salt & pep­per and 3 T canola oil. Then spread them out in a sin­gle lay­er on a parch­ment lined bak­ing sheet. Bake at 425° until crisp and medi­um gold­en brown. DELICIOUS!  

The kids have been beg­ging for me to make more — and with a recipe this easy (and tidy) — I can hap­pi­ly make them sev­er­al times a week. 

Oven Roast­ed Okra
Write a review
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
213 calo­ries
21 g
0 g
14 g
6 g
1 g
314 g
179 g
4 g
0 g
13 g
Nutri­tion Facts
Serv­ing Size
Amount Per Serv­ing
Calo­ries 213
Calo­ries from Fat 123
% Dai­ly Val­ue *
Total Fat 14g
Sat­u­rat­ed Fat 1g
Trans Fat 0g
Polyun­sat­u­rat­ed Fat 4g
Monoun­sat­u­rat­ed Fat 9g
Cho­les­terol 0mg
Sodi­um 179mg
Total Car­bo­hy­drates 21g
Dietary Fiber 10g
Sug­ars 4g
Pro­tein 6g
Vit­a­min A
Vit­a­min C
* Per­cent Dai­ly Val­ues are based on a 2,000 calo­rie diet. Your Dai­ly Val­ues may be high­er or low­er depend­ing on your calo­rie needs.
  1. 3 c of fresh okra, thin­ly sliced
  2. salt & pep­per to taste (1/2 t each)
  3. 3 T canola oil
  1. Pre­heat oven to 425°. Line 2 bak­ing sheets with foil* or parch­ment. Toss sliced okra, salt & pep­per & canola oil in a bowl until the okra is even­ly coat­ed. Spread onto the pans in a sin­gle lay­er and place into the pre­heat­ed oven. Bake for 25 min­utes until medi­um gold­en in col­or and crisp, flip­ping okra halfway through the cook­ing process.
  2. Serve imme­di­ate­ly
  3. Serves 2
  1. *if using foil, spray foil with non-stick spray before top­ping with okra.
Adapt­ed from Food for a Year
Adapt­ed from Food for a Year
Food for a Year: https://foodforayear.com/

In true show & tell form: "I am open for questions & comments"

%d bloggers like this: