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


Angela K.
Angela K.about a year ago

Thanks for sharing

JL A.1 years ago


Janis K.
Janis K.1 years ago

Thanks for sharing.

Vicky P.
Vicky P.1 years 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 Hope1 years ago

Thanks for sharing!!

Carole R.
Carole R.1 years ago


Lis T.
Elisabeth T.1 years ago

Thanks for sharing.

Aleksandra Popovic

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

ERIKA SOMLAI1 years ago

thank you

Ana R

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