Roasted Okra
October 13, 2026 · Recipe by The Kitchn
Halved okra roasted cut-side down at high heat until browned and lightly crisp—a simple sheet-pan side that skips the slime.
Dry pods roast cleaner. Don’t crowd the pan, and keep the cut side down so the surfaces caramelize instead of steaming.
Look for smaller, bright-green okra—woody giants stay tough even at 450°F. Leftovers are fine the next day, though they soften; reheat on a sheet pan to bring some snap back.
Adapted from The Kitchn.
Roasted Okra
High-heat roasted okra halves with olive oil, smoked paprika, and garlic powder. Adapted from The Kitchn.
Ingredients
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 pound small to medium fresh okra
Method
- Put a rack in the center of the oven and heat to 450°F.
- Whisk the oil, salt, garlic powder, smoked paprika, and cayenne (if using) in a large bowl until the salt dissolves.
- Rinse the okra and pat it very dry. Trim the stem ends and halve each pod lengthwise, adding the pieces to the bowl as you go. Toss until coated.
- Spread in a single layer on a rimmed baking sheet, cut-side down.
- Roast until the cut sides are browned and the edges are lightly crisp, about 15 minutes. Serve hot.
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