Roasted Okra and Onions

By Kim Severson

Updated Oct. 16, 2023

Roasted Okra and Onions
Lizzy Johnston for The New York Times
Total Time
20 minutes
Rating
5(259)
Comments
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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
Nutritional analysis per serving (4 servings)

122 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 3 grams protein; 439 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.

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Preparation

  1. 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.

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Ratings

5 out of 5
259 user ratings
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Comments

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.

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!

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.

Carol

Who knew roasted Okra could be so delicious? I bought a pound at the Farmers market from an Asian family that grow in the CA Central Valley. This is the first time I’ve ever cooked, or eaten, Okra. I threw onto the roasting pan some cherry tomatoes with sliced red onion. At the end I tossed in Thai Basil that I purchased from the same folks. Delicious! I’ll make this again.

jkcravey

less oil let onions get crispy—yummy!

Catherine DiNardo

This was unbelievably good! Took more like 20 minutes to get the onion a bit brown.

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