I grew up eating okra every kind of way, but roasting it brings out a totally different vibe, it’s almost nutty, a little caramelized, and perfect for tossing on a plate next to just about anything. You don’t need much to make it shine, just a hot oven, some olive oil, and the right seasoning (I got you!). Whether you’re using fresh or frozen okra, this recipe is low effort, big flavor, and ready in under 30 minutes.
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Okra is a versatile vegetable and is used in a wide range of dishes, such as soups, gumbo, succotash, stews, curries, and stir-fries. You may also enjoy our Classic Southern Fried Okra, Smothered Okra and Stewed Okra and Tomatoes recipes.
Table of Contents
Roasted Okra Ingredients
- Okra: This is the star of the show. Whether you're using fresh or frozen, okra turns into something special once it hits a hot oven, crispy edges, tender insides, and none of that slimy texture people worry about. Just slice it up, season it well (my recipe walks you through this), and let the oven do its thing.
- Olive Oil: A little drizzle goes a long way. The olive oil helps the okra get that golden roast and keeps the seasoning stuck to every piece. It also adds a light richness that balances out the earthiness of the okra.
- Smoked Paprika: This adds a deep, smoky flavor that makes the whole dish feel a little extra, even with just a pinch.
- Creole Seasoning: This is where the flavor pops. It brings the heat, the herbs, and that bold Southern kick that makes everything taste better. A good Creole blend means you don’t have to overthink it, just sprinkle and roast. You can swap it out with any of your favorite spices.
Substitutions and Variations
I love to use Creole Seasoning and Smoked Paprika. Here are more options:
- Garlic Powder
- Onion Powder
- Cayenne Pepper
- Cumin
- Coriander
- Thyme
- Oregano
- Rosemary
- Chili Powder
- Turmeric
How to Keep Baked Okra from Getting Slimy
Whether you're using fresh or frozen okra, moisture is the main culprit behind that slimy texture. If it's fresh, pat it dry after rinsing. If it's frozen, thaw it completely and press it between paper towels to soak up that extra moisture.
A hot oven (like 425°F) helps roast the okra fast and gives you those golden, crispy edges without giving it time to go soft and slick.
Don’t overcrowd the pan
Spread the okra out in a single layer with space between each piece. If it’s too crowded, it’ll steam instead of roast—and that’s when the slime creeps in.
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How to Make Southern Baked Okra
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Preheat the oven: Set your oven to 425°F. You want it hot so the okra can roast up nice and crispy.
- Prep your okra: If you're using fresh okra, wash it, dry it well, and slice it into ½-inch rounds. If using frozen, make sure it’s completely thawed and patted dry with paper towels, this helps it roast instead of steam.
- Season and toss: Place the okra in a large bowl or directly on a parchment-lined baking sheet. Drizzle with olive oil, then sprinkle on the Creole seasoning, smoked paprika, salt, and pepper. Toss everything together until the okra is evenly coated.
- Spread it out: Make sure the okra is in a single layer on the baking sheet with a little space between the pieces. This is key for getting those crispy edges.
- Roast until golden.
- Taste and serve: Give it a quick taste and add a little extra salt or seasoning if needed. Serve it hot straight from the pan, as a snack or a side dish.
Southern Baked Okra
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 - ½ pounds okra fresh or frozen (thawed and drained)
- 1 teaspoon olive oil
Creole Seasoning Method (My preferred method).
- 1 teaspoon Creole Seasoning
- ½ teaspoon smoked paprika
- salt and pepper to taste If you're using a Creole Seasoning that has salt in the ingredients you likely won't need much.
Standard Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper
- Drizzle the okra with olive oil and sprinkle the spices throughout. Toss to fully coat.
- Spread the okra throughout the sheet pan. Be sure not to overcrowd the pan. Use multiple pans or batch cook if necessary.
- Bake for 15-20 minutes or for however long it takes to roast. The okra should be tender when pierced with a fork or a knife. It should not be overly soft or mushy but have a slight crispness on the outside.
- Cool before serving.
Notes
How to Tell When it’s Done Roasting
- Texture: The okra should be tender when pierced with a fork or a knife. It should not be overly soft or mushy but have a slight crispness on the outside.
- Shrinkage:It will shrink slightly in size as it loses some moisture during the cooking process. You’ll notice that the pods have reduced in volume compared to their raw state.
- Even Cooking: Ensure that the okra pieces are roasted evenly. If some pieces are undercooked while others are overly browned, adjust the cooking time or rearrange them on the baking sheet for more even roasting.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pro Tips
It has a mild, slightly sweet, and grassy flavor. When cooked properly, it has a tender texture with a subtle crunch, which adds to its appeal in various dishes. The taste is influenced by how it is cooked, the seasonings used, and the other ingredients it is paired with.
Texture: The okra should be tender when pierced with a fork or a knife. It should not be overly soft or mushy but have a slight crispness on the outside.
Shrinkage: It will shrink slightly in size as it loses some moisture during the cooking process. You'll notice that the pods have reduced in volume compared to their raw state.
Even Cooking: Ensure that the okra pieces are roasted evenly. If some pieces are undercooked while others are overly browned, adjust the cooking time or rearrange them on the baking sheet for more even roasting.
Roasted okra is best when consumed within 2 to 3 days of storage. The texture and flavor may start to deteriorate after this time frame.
Microwave: Place the leftover roasted okra on a microwave-safe plate. Microwave on medium power for short intervals, such as 30 seconds to 1 minute at a time. Stir the okra between intervals to ensure even reheating.
Oven: Preheat your oven to 350 degrees. Arrange the leftover roasted okra on a baking sheet in a single layer. You can lightly brush the okra with a little oil or water to prevent them from drying out during reheating. Place the baking sheet in the oven and reheat for about 5 to 10 minutes or until the okra is warmed through.
Stovetop: Heat a skillet over medium heat. Add a little oil or water to the pan to prevent sticking. Add the leftover roasted okra to the skillet and stir occasionally to heat evenly. Reheat for a few minutes until the okra is warmed through.
It can typically be stored in the freezer tightly covered and sealed for up to 2 to 3 months without significant loss of quality.
Pair With These Main Dish Recipes
Baked Turkey Wings
Smothered Chicken Wings
Baked Crab Legs
Pan Seared Salmon
Smothered Steak
Nobu Miso Black Cod Recipe
Poke Bowls with Spicy Mayo Sauce
Pan Seared Cod with Lemon Butter
More Side Dish Recipes
Steakhouse Creamed Spinach
Southern Creamed Corn
Southern Mustard Greens
Fried Potatoes and Onions
Mashed Sweet Potatoes
Smothered Potatoes and Onions
Ranch Mashed Potatoes
Au Gratin Potatoes with Bacon and Cheese
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