Roasted okra is a nutritious snack or side. It’s simple to make using only four ingredients. Well suited for roasts or with other roasted vegetables.
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I purchased fresh okra with the intention of making bamia okra stew, which is a hearty Lebanese Arabic dish.
Well that didn’t happen, instead life happened.
So rather than letting my okra get old, I roasted them.
A few years back, I was only accustomed to eating okra in the form of a stew.
Then one day my mother threw a spanner in the works.
“Try eating okra raw” she said
My brain imploded!
Then she said
“Have you ever tried roasted okra?”
Then my brain exploded. Haha - what!? how is this possible!? I was always on a one way street with okra - it was always made as bemya. This is how I grew up with it.
Of course, I tried it, I tried both versions and of course I loved it.
Raw okra is in fact sweet and quite easy to eat. I love the combination of the crunchy exterior and the soft slimy interior.
Now get a kick of seeing the reactions of others - when I tell them the same things.
✔️Okra Facts
- Did you know that whilst okra is a fruit, it’s always prepared as a vegetable.
- It also comes in two colours, green okra and red okra.
- Egytptians were the first to cultivate okra in the 12th century. It is found on the banks of the Nile.
- Okra is enjoyed across the world, here are some ways in which it is prepared by different cultures;
- Indian - In a masala curry or stir fry
- American - Mostly as a southern dish called Gumbo
- Asian - In a work fired stir-fry
- Middle Eastern - In stews usually served with rice
Let’s get into how to make roasted okra in the oven
🥘Ingredients
- 800g Fresh okra
- 1 tbsp EVOO (extra virgin olive oil)
- ½ tsp Cracked black pepper
- ½ tsp Dried oregano (optional)
- ¾ tsp Salt (to taste)
🔪Cooking Instructions
- Preheat oven to 230C 446F
- Cut off the stem ends of the okra and place in a bowl
- Place EVOO, salt, black pepper and oregano with the okra and coated well by mixing through
- Line a baking sheet pan with baking paper and place each okra singularly without overlapping. Cook in the oven for about 20-25 minutes or until golden. Serve warm
📝Recipe Notes
- Any dried herb or spice can be used instead of oregano
- Adjust quantities of the herbs and spices to suit your liking
- Don't overlap any of the ocra when placing them into the tray
- The okra tips will brown quicker as they are thinner
- Roasted okra will still be soft on the inside with crispy outsides
- Okra naturally is slimy, this is normal
- Optional - turn okra around the 15min mark during roasting
- Roasting okra in oven is easy, however watch out at the end as they can burn quickly
- After washing okra, be sure to dry well with a paper towel, leaving no moisture
💭Recipe Tips
- Try and avoid the large okra, as these are woody with stringy bits
- Select green okra without any brown spots, these tend to be older
- Using same sized okra pods will ensure all pieces are cooked evenly (as larger okra will take longer to roast)
🗒️Roasted Okra Variations
- Try adding crushed garlic cloves
- Add fresh chilli for a little bit of heat
- Squeeze lime or lemon on freshly roasted okra when it comes out of the oven
🥄Serving Suggestions
- Serve roasted okra as a side with your favourite roast
- Enjoy on their own as a snack, they are moorish!
❓FAQ
Okra is “mucilaginous,” which means it contains a slimy soluble fibre that we can eat. Some people enjoy this texture and some do not.
Okra tastes unique. It’s a mild flavour that’s like sweet green beans but a little nuttier. When okra is cooked the taste is amplified and has no sweetness like a vegetable.
Yes, okra seeds are edible. They are soft and are great for digestion as they contain loads of fiber.
Okra is loaded with vitamins and minerals such as vitamin K & C, folate and so much more. It is low in calories and carbohydrates.
Yes, fresh okra can be frozen. To prepare okra for freezing, simply blanche each okra pod and then submerse in ice water. Dry well with a paper towel ensuring there is no moisture and then store in a snap lock bag or air tight container.
Fresh okra can be found at most local grocers. If not, try your local Lebanese or Asian grocer. Some major supermarkets may also sell fresh okra.
⚙️Equipment
- Bowl
- Baking sheet pan
🔖Other Vegan Side Recipes
- A light and delicious Lebanese potato salad recipe
- Something warming vegan cauliflower soup recipe
- A traditional Lebanese baba ghanouj eggplant dip with mint
If you tried this roasted okra recipe or even tried raw okra, let me know what you think in the comments below. If you’re looking for other vegan okra recipes, check back in as I will be making Lebanese okra stew shortly
📖 Recipe
Roasted Okra (Vegan, Gluten Free, 4 Ingredients)
Ingredients
- 800 g Okra fresh
- 1 tbsp Olive Oil extra virgin
- ½ tsp Cracked black pepper
- ¾ tsp Salt
- 1 tsp Oregano dried
Instructions
- Preheat oven to 230C 446F
- Cut off the stem ends of the okra and place in a bowl.
- Place EVOO, salt, black pepper and oregano with the okra and coated well by mixing through.
- Line a baking sheet pan with baking paper and place each okra singularly without overlapping. Cook in the oven for about 20-25 minutes or until golden. Serve warm
Video
Notes
- Any dried herb or spice can be used instead of oregano
- Adjust quantities of the herbs and spices to suit your liking
- The okra tips will brown quicker as they are thinner
- Roasted okra will still be soft on the inside with crispy outsides
- Okra naturally is slimy, this is normal
- Optional - turn okra around the 15min mark during roasting
- Roasting okra in oven is easy, however watch out at the end as they can burn quickly
- After washing okra, be sure to dry well with a paper towel, leaving no moisture
- Try and avoid the large okra, as these are woody with stringy bits
- Select green okra without any brown spots, these tend to be older
- Using same sized okra pods will ensure all pieces are cooked evenly (as larger okra will take longer to roast)
Jane
I didn’t know about roasted okra. It was better than I though, I added some paprika too
plantbasedfolk
That is a nice spice to use 🙂