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Roasted Okra

I haven’t always loved okra.  I would eat it once in a blue moon roasted in the oven, the way my Precious Mama and Grandma cooked it.   However, for most of my life, I despised it.

The sight of slimy green pods just didn’t make my heart sing.  Fast forward .. I now put it in stews, soups, peas and beans, loving the flavor and the way it thickens whatever it is cooked in.  I also love Roasted Okra!

Roasted Okra
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I used frozen okra for this recipe…straight out of the freezer.  If using fresh okra; rinse, pat dry, slice and then carry on as directed.  You may need to adjust the cooking time.  Keep in mind, okra will shrink the longer it cooks.

Roasted Okra


2 lbs. frozen okra, sliced 

4 Tablespoons olive oil

1/2 cup House-Autry Yellow Corn Meal

1 1/2 to 2 teaspoons salt, or to taste

1/4 to 1/2 teaspoon freshly ground pepper, or to taste


Preheat oven to 425 degrees F.  Grease bottoms of 2 – 10″ cast iron skillet or cookie sheet(s).  Put frozen sliced okra in a large bowl. Toss with olive oil. Mix House-Autry Yellow Corn Meal, least amounts of salt and pepper in another bowl, sprinkle over okra, stir gently to coat. 

Okra will not be coated completely. Roast in oven 20 minutes, carefully take out of oven and carefully flip okra over (in sections) with a spatula or stir gently. Cook another 10 minutes. Flip over or stir gently.  Cook another 10 to 20 minutes, flipping over, or stirring, gently every 5 minutes. Carefully remove from oven. Adjust seasoning if needed. Enjoy!