Baked Okra

Posted by Ashley Robustelli on

If you have a southern bone in your body, then you like know what okra is! Sadly, many residents of the west or northern portions of the country do not. Which is such a shame, because it is delicious!

Okra is a vegetable that thrives in warm tropical environments and is rich in fiber and vitamins C and K. When handling okra, you may notice that the exterior is fuzzy in texture and it can become slimy when sliced. Okra is in season in summer and early fall. Be sure to cook it quickly after purchasing, because it doesn't last long once the exterior starts turning black!

Okra is commonly fried, baked, or cooked in gumbo.


  • 1 lb okra
  • 2 tsp olive oil
  • 1/8 tsp cayenne
  • 1/2 tsp salt
  • 1 tsp paprika


Begin by preheating your oven to 450 degrees and lining a baking sheet with foil. Slice the okra into 1/4" pieces. Be sure to discard the stems. You may keep the pointed ends or discard them (there's nothing wrong with them and they're totally safe to eat!). 

Toss the okra in a mixing boil with the olive oil and all seasonings. Spread onto baking sheet and bake for 15 minutes. If you prefer crunchier okra, stir after 15 minutes and continue to bake 5-10 additional minutes.



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