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Recipe: Roasted okra

Posted June 21, 2012

As a kid in central New York, my experience with okra didn't go much beyond the occasional sliver I may have gotten in a stew or soup at a restaurant.

A few years ago, as I walked through the Downtown Raleigh Farmers' Market with a former colleague, I asked her what she was doing with the bag of okra that she'd just purchased. Roast it, she told me.

I already was a frequent roaster of veggies - from carrots and asparagus to broccoli and green beans. So I bought a bag of okra and gave it a shot. My older daughter - then about 4 - gobbled it up and still does. I'm always surprised when there are leftovers.

Okra will be appearing at local farmers' markets soon, if it isn't there already. Here's how I roast okra.

Roasted Okra

One pound of okra, stems trimmed. (I keep the caps on, but just trim the stem a bit if it's long).

Olive oil

Salt and pepper to taste (I am pretty light when it comes to seasonings)


Wash and pat dry the okra. Sprinkle the olive oil, salt and pepper on the okra and mix it up. Bake in a 450 degree oven for about 15 minutes on a cookie sheet. I sometimes add a sprinkle of thyme or mix in some grape or cherry tomatoes to the pan for extra flavor.

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  • Texan Jun 23, 2012

    Easier way to do it is put the okra in a ziplock bag and then pour the olive oil in the bag and distribute it more evenly. (I do this will Kale.) Thanks for the idea!

  • shall6 Jun 22, 2012

    Computer trainer ... you get some of the sliminess of the insides of the okra where the seeds are, but the crisp, saltiness of the outside more than makes up for it (in my opinion). I definitely can't do boiled okra.


  • carelesswhisper Jun 22, 2012

    I am going to try this. Sounds good!

  • computer trainer Jun 22, 2012

    Is it slimey inside after it is roasted? I love fried okra WITH fried green tomatoes. HATE boiled okra.