Martha Rose Shulman's Roasted Okra

By Martha Rose Shulman

Updated September 9, 2025

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Cook Time
15 minutes
Rating
5(1,123)
Comments
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My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.

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Ingredients

Yield:Serves four

  • 1 pound okra

  • Salt to taste

  • 2 tablespoons extra virgin olive oil

  • Fresh thyme leaves to taste optional

  • Freshly ground pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

9 grams carbs; 99 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 283 milligrams sodium; 2 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.

  2. Step 2

    Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.

  3. Step 3

    Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Tip

  • Advance preparation: You can trim the okra several hours ahead, but this is a last-minute dish.

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Ratings

5 out of 5
1,123 user ratings
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Comments

Lauren

I've been roasting okra for years. The best ones are small, not longer than your thumb. Ground oregano is excellent on them...and let a few get really brown. Crunchy is great.

bb

• The best ones are small, not longer than your thumb.
• Roast a bit longer for okra on the crispier side, and then serve with a carrot sriracha hummus - divine!
• Roasted some cherry tomatoes at the same time. Added some bits of andouille sausage. A "pretend" gumbo without all the fuss.
• dust them with a cajun spice mix.
• Ground oregano is excellent on them

Eric Rodgers

I did this as part of dinner with friends last night using pecan oil, Creole seasoning, and Tabasco. We gobbled it up like popcorn!

Emily

This is delicious!!! I see no reason to fry okra after trying this recipe!!

Terri W

We got surprised with okra on our CSA farm share. I wanted an easy way to cook quickly for dinner and this fit the bill! There was one tough pod; it only got tougher! I have a long and complicated okra gumbo recipe, but this roasted okra is quick,easy and delicious! I seasoned with garlic salt instead of plain salt. Yum!

Dan

Just great texture and flavor! So easy

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