Roasted Okra
Crispy Roasted Okra is a divine snacking recipe that is easy to make as well as suitable for Gluten-Free, Vegan, Paleo, Keto, and Whole 30 diets.
Crispy Roasted Okra is a quick and easy delight that’s both diet-friendly and bursting with flavor. Tender okra pods are perfectly seasoned and oven roasted to a satisfying crunch, with just the right hint of heat from chili flakes. Roasting okra is a unique side dish that’s a breeze to make and perfect for BBQs, picnics, summer parties, and beyond.
Oven Roasted Okra is a special dish. Before you start thinking ‘I don’t like okra, okra is slimy’… not with this dish. As you pop these delectable bites into your mouth, you’ll savor the combination of textures and flavors that make this appetizer one of my favorites. It was one we enjoyed regularly when I was growing up in Sierra Leone.
And let’s not forget the star of the show – a garlic chili mayonnaise dipping sauce that takes the okra to a whole new level. So, if you’re looking to impress at your next gathering without breaking a sweat, this recipe is your secret weapon.
Why Make This Recipe
- Quick and Easy – With minimal prep and a short baking time, this recipe is a time-saving solution for those who crave a delicious snack without the fuss.
- Diet-Friendly – Catering to various dietary preferences, this roasted okra is a healthy option, allowing you to indulge guilt-free while enjoying a satisfying crunch. It’s a healthier alternative to fried okra.
- Unique Side Dish – Break away from the ordinary and impress your guests with a side dish that stands out. The crispy texture and distinctive flavors make it a memorable addition to any meal.
- Perfect for BBQs – Elevate your barbecue game with a side dish that complements grilled favorites. The okra’s robust flavor profile adds a delightful contrast to smoky, grilled meats.
Ingredient Notes
- Okra – Okra is a green, pod-like vegetable with a mild, slightly sweet taste and a unique texture when cooked. Look for whole okra pods, not sliced okra.
- Vegetable Oil – Use your favorite light, neutral-flavored oil.
- Salt – Salt enhances the natural flavors of the okra.
- Chilli Flakes – Adding a touch of heat, chili flakes provide a subtle spice to the roasted okra that doesn’t overpower.
- Garlic Mayonnaise – Garlic mayonnaise brings richness and a garlicky undertone to the dipping sauce. You can use regular mayonnaise and add garlic powder for flavor. Use vegan mayonnaise if needed.
- Sweet Chilli Sauce – Sweet chili sauce introduces a sweet and tangy element to the dipping sauce.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How to Make Roasted Okra
- Preheat oven to fan 180 degrees C / 200 degrees C / 400 degrees F / gas 6.
- Mix all the ingredients together making sure the okra is well coated.
- Add the okra to a baking tray making sure the pieces are not touching each other.
- Bake for 20-25 minutes turning halfway through cooking.
- While the okra is baking, mix together the ingredients for the dipping sauce till well combined and set aside.
- Remove the okra from the oven when crunchy, lightly browned and tender. Serve warm or cold with the dipping sauce.
Expert Tips
- To achieve that perfect crunch, make sure each okra piece is well-coated with the vegetable oil. Even coating promotes even browning during roasting.
- Adjust the amount of chili flakes according to your spice preference. If you’re sensitive to heat, start with a smaller quantity and add more later if desired.
- Preheat the oven as directed in the recipe. A hot oven ensures that the okra starts cooking immediately, contributing to its crispy texture.
- To prevent the okra pieces from steaming rather than roasting, ensure they are spaced out on the baking tray, with some breathing room. This allows the heat to circulate and crisp up each piece.
- Flip the okra pieces once during the baking process. This helps achieve an even crispiness on all sides, ensuring a delightful texture throughout.
- Keep a close eye on the okra as it bakes to avoid overcooking or burning. The goal is a crunchy texture, so remove them from the oven when they reach the desired level of crispiness.
- While the okra is baking, take the opportunity to prepare the garlic chili mayonnaise dipping sauce. You can also prepare the dip in advance and refrigerate until ready to use.
Delicious Variations
- Parmesan and Herb – Enhance the savory profile by adding grated Parmesan cheese and a mix of dried herbs (such as oregano, thyme, and rosemary) to the okra before roasting. The cheese creates a golden crust, while the herbs infuse a delightful aroma.
- Lemon Zest and Black Pepper – The citrusy notes from the lemon zest provide a zingy contrast, and the black pepper adds a hint of warmth to the okra.
- Sesame Soy Glaze – Create an Asian-inspired version by tossing the roasted okra in a glaze made from soy sauce, sesame oil, and a touch of honey. The result is a glossy finish with a perfect balance of salty, sweet, and umami flavors.
- Cajun Spice Blend – Infuse some bold, spicy flavors by coating the okra with a Cajun spice blend before roasting. This adds a kick of heat and a medley of aromatic spices, transforming the dish into a Cajun-inspired delight.
Prep and Storage
- Prep – Wash and dry the okra.
- Store – Although best eaten right away, store any leftover roasted okra in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness and flavor.
- Freeze – Freezing is possible but you will loose the crispy texture.
- Reheat – To reheat, place the okra on a baking sheet and warm them in the oven for a few minutes to restore their crispiness. Avoid using the microwave, as it can make them soggy.
FAQs
No need to worry about the slime that okra is so famous for. You eliminate this by not cutting into the bit with the seeds. Just a quick trim on the stalk ends of the okra then pop into the oven to roast.
Then you grab the crunchy crispy roasted okra straight out of the oven, dip it into some delicious sauce and just well – enjoy.
Crispy Roasted Okra is naturally Gluten-free, Vegan, Keto friendly, Paleo friendly and Whole 30 friendly. A serving of okra contains only 9g net carbs. Besides being good for these diets, okra is also loaded with nutrients like fiber, vitamin C, vitamin A and potassium.
While fresh okra is recommended for the best texture, you can use frozen okra in a pinch. However, be aware that frozen okra might release more moisture during cooking, potentially affecting the crispiness.
Yes, an air fryer can be a great alternative. Follow the same seasoning and coating steps, then air fry the okra at a high temperature until they reach the desired crispiness, shaking the basket occasionally for even cooking.
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Serve with:
Recommended Tools
- A set of mixing bowl.
- A large baking sheet.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.)
Weight Watchers Points
There are XX Blue Plan SmartPoints in one serving of this.
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Crispy Roasted Okra
Ingredients
Crispy okra:
- 1 pound (450g) trimmed okra
- 1 tablespoon vegetable oil
- Salt
- Chilli flakes
Garlic chilli mayonnaise dipping sauce:
- 4 tablespoons garlic mayonnaise
- 2 tablespoons sweet chilli sauce
Instructions
- Preheat oven to fan 180 degrees C / 200 degrees C / 400 degrees F / gas 6.
- Mix all the ingredients together making sure the okra is well coated.
- Add the okra to a baking tray making sure the pieces are not touching each other.
- Bake for 20-25 minutes (turn them once during baking).
- Whilst the okra is baking mix together the ingredients for the dipping sauce till well combined and set aside.
- Remove the okra from the oven when crunchy and serve warm or cold with the dipping sauce.
Notes
- To achieve that perfect crunch, make sure each okra piece is well-coated with the vegetable oil. Even coating promotes even browning during roasting.
- Adjust the amount of chili flakes according to your spice preference. If you’re sensitive to heat, start with a smaller quantity and add more later if desired.
- Preheat the oven as directed in the recipe. A hot oven ensures that the okra starts cooking immediately, contributing to its crispy texture.
- To prevent the okra pieces from steaming rather than roasting, ensure they are spaced out on the baking tray, with some breathing room. This allows the heat to circulate and crisp up each piece.
- Flip the okra pieces once during the baking process. This helps achieve an even crispiness on all sides, ensuring a delightful texture throughout.
- Keep a close eye on the okra as it bakes to avoid overcooking or burning. The goal is a crunchy texture, so remove them from the oven when they reach the desired level of crispiness.
- While the okra is baking, take the opportunity to prepare the garlic chili mayonnaise dipping sauce. You can also prepare the dip in advance and refrigerate until ready to use.
I love okra but hardly ever have it and I’ve never roasted it before. This is definitely something I’d like to have a go at.
😀
Okra is insanely popular here in Jamaica. I love the flavours and seasonings that you used to cook it here!
Thanks Jessica – I would love to know some of the Jamaican seasoning used to cook okra.
I’ve always hated okra because of the slime factor, but this seems like a recipe that I could grow to love. Thanks for sharing.
I dont mind the slime which def has its place but I hope this recipe gives okra a good name.
I’ve only ever had fried okra, this seems like a great (and healthier!) option. Will definitely be adding it to the rotation this summer!
Enjoy every mouthful Jess.
Being a Southern girl (Mississippi), okra was a regular staple in our house. These look mouthwatering. All I need now is some black-eyed peas….
Ohhh so do I Now Sharon, so do I.
I’ve never tried okra. To be honest I have always been slightly suspicious of it and avoided it like the plague, lol! Maybe it is the bad reviews from other people that have put me off.
Worth trying J. I love it every which way but this one is the one to try if you are unsure.
I’ve had Okra before but not like this, interesting approach though – I like it.
Let me know if you do try it K.
Okra has never looked so good!
😀
I’m so going to try this B. looks really delicious and I tried okra chips recently and absolutely loved it! 🙂
Okra chips? Now those I have to try.
I’m a huge okra fan and find your roasted crispy version utterly enticing and yes, sexy x
I am pleased to get to meet so many Okra fans.
Okra done right is awesome and this looks fantastic, Bintu. I love the added spice and garlic mayo for dipping – these would make the perfect snack. Or maybe starter to a comforting meal…
Of for greedy people like me a main meal.
don’t mind if I do! Those look yummy and presumably quite healthy too?
Yes very healthy – so you can eat a huge bowl with no guilt what so ever.
I have never tried okra as I was never sure what to do with it, this looks lovely
Thanks Alison.
I rarely cook with okra though I do like it and this is an interesting recipe with the Sierra Leonean slant.
Thanks Ren. I like that is is so simple.
You know, I have never had okra before. I keep meaning to buy some and making something with it (although I am not sure what), but I never get round to it. I am going to give your recipe a try.
Ottolenghi recommends a shop near edgeware road where you can get some if you are ever in central London.
Oh I love okra though I’m not sure I’ve ever bought and cooked it myself. Looks like a stonking recipe Bintu, especially delish with a garlic mayo. Yuuuuuuuum.
I know some of the big supermarkets sell it although I tend to get mine from Brixton market.
I love Okra in stews and curries, but never tried it by itself, sounds lovely!
It has a lovely taste and you can dip it in anything.
Okra is quite popular in Greece, Bintu, but I’m afraid it’s the slimy version that I’ve taken quite taken to. Really like the idea of baking it to a crisp, though, and dipping it in that lovely dip! Thanks for showing me that okra can be tasty!
Hey Helen, I love bot the crispy and slimy versions so I don’t mind whichever I get served.
This looks great, not heard of it before so I think I will give it a try!
Ohhh, I would love to know what you think Latoyah.
This looks absolutely amazing. Okra is one of my most favourite vegetables and such a healthy one too, I’m definitely giving this recipe a try. Thank you for sharing.
Thanks Babus. I hope you like this version