By Kim Severson
Updated Oct. 16, 2023
- Total Time
- 20 minutes
- Rating
- 5(236)
- Notes
- Read community notes
Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.
Featured in: Okra’s Triumph of Taste Over Texture
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Ingredients
Yield:4 servings
- 1pound okra pods, washed, capped and cut in half lengthwise
- 1Vidalia (or other sweet) onion, small, sliced into crescents
- Kosher salt and freshly ground pepper
- 2tablespoons olive oil
- Chopped fresh basil and mint
Ingredient Substitution Guide
Preparation
Step
1
Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.
Ratings
5
out of 5
236
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Cooking Notes
Danielle
I recommend roasting until at least some of the okra is toasty brown, and finishing with lemon juice. If you don't use the fresh herbs, a sprinkling of coriander works surprisingly well. Have added tomato, sliced pepper to excellent result.
bluerroses
The okra I used was probably larger than called for in the recipe. I had to cook them about 20 minutes till they became somewhat tender and slightly brown around the edges. They weren't crispy as I'd hoped but the flavor was fantastic. I had some balsamic vinegar and olive oil with chopped garlic left over from a tomato salad I made, so I dressed the okra with that. The flavor was savory and delicious. This is a very versatile recipe.
Casper Pike
I made it this PM. I wish I had read com. 10 min roast is not enough. Still it is a method that does not smother the taste and texture of okra. I live outside Phoenix and there was a roadside sign that just said "Okra". An old guy had a large garden with two long rows of okra. He picks early in AM before heat turns back on. $6 for two pound bags. Perfectly firm and finger-sized. I asked why he just sells Okra? He said it grows well in heat, is pest free, and people stop and buy it!
Livie
I took the advice in the comments and roasted the onions for about 10 minutes first, before adding the okra. Didn’t have any fresh, so used frozen cut okra and it still came out delicious.As a great addition, I roasted grape tomatoes (seasoned and with onions) separately and then mixed them together with the roasted okra at the finish.
jkcravey
less oillet onions get crispy—yummy!
Catherine DiNardo
This was unbelievably good! Took more like 20 minutes to get the onion a bit brown.
Alex
To brown the Okra more, roast for 15 minutes and then low-broil for 5 minutes. Toss with plenty of salt, pepper, and dried coriander.
Polly
I don't like to cut/serve okra sliced length-wise. I guess it is because of the way I was raised on okra in the south cut in pieces. So just wondering if cutting it to suit me would change anything in the cooking process? Any thoughts?
Livie
I took the advice in the comments and roasted the onions for about 10 minutes first, before adding the okra. Didn’t have any fresh, so used frozen cut okra and it still came out delicious.As a great addition, I roasted grape tomatoes (seasoned and with onions) separately and then mixed them together with the roasted okra at the finish.
mcg
I followed the recipe but I I’d roast the onion for maybe 10-15 minutes then add the okra as I felt the onions weren’t sufficiently softened. Very good with the mint.
mcg
I roasted for 15 min but would have done longer but the okra would have dried out. Next time I’ll put the onions in earlier so they are more browned..I used a yellow onion and it was good. Or maybe crank toe oven higher. The mint lent a nice flavor.
Stephanie R
Best okra recipe ever. It works to perfection and tastes great.
Casper Pike
I made it this PM. I wish I had read com. 10 min roast is not enough. Still it is a method that does not smother the taste and texture of okra. I live outside Phoenix and there was a roadside sign that just said "Okra". An old guy had a large garden with two long rows of okra. He picks early in AM before heat turns back on. $6 for two pound bags. Perfectly firm and finger-sized. I asked why he just sells Okra? He said it grows well in heat, is pest free, and people stop and buy it!
Anne B
If you unexpectedly find yourself in possession of a pound of okra, this is a nice template. Like some of the other commentators I found the cooking time too short. If I acquire more okra in the future, I would make this recipe again.
Danielle
I recommend roasting until at least some of the okra is toasty brown, and finishing with lemon juice. If you don't use the fresh herbs, a sprinkling of coriander works surprisingly well. Have added tomato, sliced pepper to excellent result.
Jane
The okra and onion mixture is a great combined taste when cooked. I lined the baking pan with parchment. It makes clean up easy for this very nice dish. I think I reviewed this 2 years ago and it is still my favorite way to fix okra.
bluerroses
The okra I used was probably larger than called for in the recipe. I had to cook them about 20 minutes till they became somewhat tender and slightly brown around the edges. They weren't crispy as I'd hoped but the flavor was fantastic. I had some balsamic vinegar and olive oil with chopped garlic left over from a tomato salad I made, so I dressed the okra with that. The flavor was savory and delicious. This is a very versatile recipe.
Jan B.
First time to cook okra. Thought it was a lot harder. The sweet onions were a wonderful compliment. Next time more basil over the top.
Brianne W.
My husband always says I can make okra "stand up and walk." So, finding a great new way to fix it is really a milestone. Delicious.
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