Martha Rose Shulman's Roasted Okra

By Martha Rose Shulman

Martha Rose Shulman's Roasted Okra
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(965)
Comments
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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
Ingredient Substitution Guide
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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

5 out of 5
965 user ratings
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Comments

Lauren

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.

Eric Rodgers

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

bb

• 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

Spidee

The best okra I’ve ever had was catered for an outdoor, Indian engagement party. Large event - about 75 people. Caterer used a large (maybe 3’ or more in diameter), slightly domed steel, revolving roaster. The okra had a light coating of oil, and the slightest taste of salt, pepper and herb. Never had anything like it, and probably could have eaten half of it.

Betsy

This is so delicious! We love it and it’s super easy to make.

Kisha Dalessandro

We roast the cut off tips with the rest, they are delicious tidbits as well. We love this easy and healthy recipe!

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