Martha Rose Shulman's Roasted Okra

By Martha Rose Shulman

Updated Sept. 10, 2025

Martha Rose Shulman's Roasted Okra
Andrew Scrivani for The New York Times
Total Time
15 minutes
Cook Time
15 minutes
Rating
5(1,015)
Comments
Read comments

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.

Featured in: Learning to Love Okra

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Serves four
  • 1pound okra
  • Salt to taste
  • 2tablespoons extra virgin olive oil
  • Fresh thyme leaves to taste optional
  • Freshly ground pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

99 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 2 grams protein; 283 milligrams sodium

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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,015 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Swannie

Olive oil and okra— nope. Use regular oil. Also any one who grows their own okra knows large are fine as long as they don’t become woody.

S. T.

This recipe is so simple and so good. Agree that small, fresh okra is key.

Bernadette

Made this with 1/2 lb amazing fresh okra from the farmers market. (I tested to make sure all the tips were soft and could be gently bent before purchasing.). Wished I had bought 2 pounds, this was sooooo good. I'm a huge fan of okra and there are many awesome recipes - but nothing is better than just straight up roasted goodness with nothing in the way of that awesome flavor. So quick easy and delicious. Can't wait to go back to the FM, hoping they still have it!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.