If you’re from the South, you know that okra is a fixture in good, old fashioned Southern cooking.
It also happens to be one of my husband’s favorite vegetables, so it was an easy choice for our Father’s Day rib dinner over the weekend.
Fried okra is the go-to for many Southerners – and I’m not opposed to frying my vegetables on occasion. But roasted okra is much faster and easier, and I like the flavor even more!
Easy Oven Roasted Okra in 20 Minutes or Less!
All you need is fresh okra and some pantry staples and to pull this one off. Okra is a heat lover, so it’s coming into season now that summer’s here. And the okra at the store shows it – long, beautiful, green stalks, not too firm, and full of great flavor.
The recipe calls for a pound of okra, which will serve four as a side dish…but, if you really love your okra, you might consider bumping it up to a pound and a half or so.
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Once you’ve rinsed and sliced your okra, just toss it on the pan, drizzle the ghee, and sprinkle the house seasoning. Pop it in the oven and, in 20 minutes or less, you’ve got gorgeous, crispy roasted okra!
Cooking time depends on the type of pan you use – my darker roasting pan needs only 10-15 minutes, but my lighter baking sheet takes up to 20 minutes. You don’t even need to stir it halfway through.
They’re you have it – just God’s foods, lightly seasoned, quickly cooked, and totally delicious!
1. Preheat oven to 450 degrees.
2. Place sliced okra on roasting pan or baking sheet.
3. Drizzle melted ghee over okra and use clean hands to massage until evenly coated.
4. Spread okra evenly across pan and sprinkle with house seasoning.
5. Roast for 10-20 minutes (10-15 for darker roasting pans and 15-20 for lighter baking sheets), or until desired browning and crispiness are achieved.
6. Serve immediately.
Leftover okra can be reheated for a few minutes in a 350 degree oven to return it's crisp.
Adapted from Eating Bird Food
Here are a few of my other favorite easy vegetable recipes!