Martha Rose Shulman's Roasted Okra Recipe - NYT Cooking

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Total Time15 minutesCook Time15 minutesRating5(1,055)CommentsRead comments

My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.

Featured in: Learning to Love Okra

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Ingredients

Yield:Serves four

1pound okra
Salt to taste
2tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

99 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 2 grams protein; 283 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
Step 2
Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
Step 3
Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Tip

Advance preparation: You can trim the okra several hours ahead, but this is a last-minute dish.

Private Notes

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Ratings

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Comments

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Private

I've been roasting okra for years. The best ones are small, not longer than your thumb. Ground oregano is excellent on them...and let a few get really brown. Crunchy is great.

Is this helpful? 86

• The best ones are small, not longer than your thumb.• Roast a bit longer for okra on the crispier side, and then serve with a carrot sriracha hummus - divine!• Roasted some cherry tomatoes at the same time. Added some bits of andouille sausage. A "pretend" gumbo without all the fuss.• dust them with a cajun spice mix.• Ground oregano is excellent on them

Is this helpful? 55

I did this as part of dinner with friends last night using pecan oil, Creole seasoning, and Tabasco. We gobbled it up like popcorn!

Is this helpful? 52

Never was a fan of okra, primarily because of the slime. I roasted these long enough to eliminate the slime, but unfortunately it also seemed to lose a lot of flavor. On the next attempt, I will try to find the sweet spot where it roasts just long enough to eliminate the slime and hopefully not compromise the flavor. Also, I sprinkled them lightly with creole seasoning which did help.

Is this helpful?

These were delicious! I kept the small ones whole, and sliced the big ones in half. We liked the ones that were sliced much better because they got way crispier. Took about 20 minutes at 425, with a few pan shakes. So easy and good!

Is this helpful?

Olive oil and okra— nope. Use regular oil. Also any one who grows their own okra knows large are fine as long as they don’t become woody.

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