Roasted Okra

YIELD 6 servings


2 pounds okra, tough stem ends trimmed off
3 tablespoons olive oil
1/2 teaspoon sea salt
Lemon wedges


1. Toss okra with olive oil. Place in a single layer on a large sheet pan. Roast 8 to 10 minutes at 450F until bright green, and browned in spots. Serve with sea salt and lemon.

Per serving: 110 Calories, 7g Fat, 0mg Cholesterol, 170mg Sodium, 11g Carbohydrate, 5g Fiber, 3g Protein

Recipe from The New Southern Table: Classic Ingredients Revisited and photography by Mark Boughton. This recipe originally appeared as Roasted Okra on

For more okra recipes on, check out the following:

Summer Salad with Okra

Pappardelle Pasta with Okra

Quick Okra Saute

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Angela K.
Angela K.9 months ago

Thanks for sharing

JL A.about a year ago


Janis K.
Janis K.about a year ago

Thanks for sharing.

Vicky P.
Vicky P.about a year ago

I've tried it a few times in tomato sauce but didn't like the texture much, not sure how it tastes any other way

Colin Hope
Colin Hopeabout a year ago

Thanks for sharing!!

Carole R.
Carole R.about a year ago


Lis T.
Elisabeth T.about a year ago

Thanks for sharing.

Aleksandra Popovic
Aleksandra Popovicabout a year ago

Okra is really fantastic and this is probably the best way to prepare it. Thank you for sharing!

ERIKA SOMLAIabout a year ago

thank you

Ana R
Ana Rabout a year ago

Interesting idea. Maybe will try... Thank you.:)