This Oven Roasted Okra is a Southern Soul Food favorite. It’s baked to golden-brown perfection, with okra pods that are tender, slightly crunchy, and bursting with rich flavors. Whether you’re looking for a quick side dish or a tasty snack, this baked okra is easy to make and brings out the natural flavors of this Southern staple.
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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. It is popular in Southern U.S. cuisine, Indian, Middle Eastern, and African cuisines, among others. You may also enjoy our Smothered Okra and Stewed Okra and Tomatoes recipes.
Brandi’s Key Ingredients
- Okra
- Olive Oil
- Smoked Paprika
- Spices
Okra has a long history of cultivation in Africa, where it is believed to have originated. During the transatlantic slave trade, okra seeds were brought to the United States, particularly in the Southern states, where they thrived in the warm and humid climate.
Due to its adaptability to the Southern climate, okra is widely available and relatively affordable in the region. It can be found fresh in farmers’ markets and grocery stores throughout the growing season.
Fresh or Frozen Okra
I use thawed, frozen okra because it’s readily available in my region any time of the year. If you have fresh okra, go for it!
Spices and Seasoning
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
Texture
You either love or hate it. Okra is well-known for its distinctive texture, which can be described as “slimy.” The texture is a result of the presence of a substance called mucilage, which is a gel-like substance found in the pods of the okra plant.
When okra is cooked or comes into contact with moisture, the mucilage is released, giving the vegetable its characteristic slimy texture.
Some people enjoy the unique texture of okra, especially when it is cooked properly, as it adds a pleasant mouthfeel to dishes. The sliminess can help thicken soups, stews, and gumbo, giving them a rich and velvety consistency.
Taste
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.
Is the Texture Still Slimy When Roasted?
Maybe, especially if you used frozen, thawed okra. It should definitely be less slimy compared to when it is cooked using other methods, such as boiling or steaming. Roasting helps reduce the sliminess, but you can’t escape it completely if the okra has come in contact with moisture, which frozen okra has.
If you want to reduce the slimy texture as much as possible, be sure not to overcrowd your pan while roasting. This will allow it to roast evenly and prevent excess moisture buildup.
I LOVE the texture of okra so this does not bother me at all. It’s just a frequent question that is worth addressing.
How to Make Southern Baked Okra
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Line a sheet pan with parchment paper
- Drizzle the okra with olive oil and sprinkle the spices throughout.
- Spread the okra throughout the sheet pan.
- Bake.
- Cool before serving.
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.
How to Store
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.
How to Reheat
- 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. Be careful not to overheat, as it can lead to uneven cooking and loss of texture.
- 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.
Freezer Tips
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
Southern Baked Okra
Ingredients
- 1 – 1/2 pounds okra fresh or frozen (thawed and drained)
- 1 teaspoon olive oil
Creole Seasoning Method (My preferred method).
- 1 teaspoon Creole Seasoning
- 1/2 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 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.
