Skip to Content

Simple Baked Okra Recipe You Can’t Stop Eating

Preview: This Simple Baked Okra recipe will be right up your alley if you prefer most of your vegetables roasted as I do. These delectable morsels may not be overly photogenic, but I bet you can’t stop eating them! 

Do you have plans for the Fourth of July? I don’t have a menu yet, but I’m pretty sure this Simple Baked Okra will be on it.

At my house, we eat okra in gumbo and occasionally, a fresh vegetable stir-fry. Of course, fried okra at a restaurant is a terrific treat, but who wants to break out the deep fryer at home unless it’s a very special occasion? (For me, that means one of my beloved sons is requesting fried okra for his birthday dinner.)

Now that we’re smashing and baking okra, I’ve been eating it every week (or want to). Ugly green/brown roasted okra is positively addicting.

Simple Baked Okra served with ranch dressing

A recipe in The Southern Vegetable Book for Smashed Fried Okra inspired me to try smashing the okra before roasting. Alternatively, you could slice them in half (too time-consuming), or stick to the smallest okra pods in the bin (sometimes there are none).

Why smash the okra?

Smashed kra on foil-lined baking sheet

Pound fresh okra with a meat mallet or the back of a spoon (more challenging), starting from the stem end, progressing to the pointy end. Smashing will shorten the baking time. Splitting the pods open creates more surface area and crispiness.

How to avoid a mess when smashing okra:

Smashing Okra

Put whole okra inside a closed zippered bag and pound away. The bag keeps the okra from slipping away and contains wayward seeds.

What condiments to serve with simple oven-baked okra:

We enjoy dipping our baked okra in ranch dressing, and I bet you will, too. The wasabi mayonnaise from Epicurious is also fabulous.

Close-up of Baked Okra

What if I don’t want to turn on the oven?

Grill them instead. They will be just as good and you won’t heat up the kitchen.

Furthermore, the grill is faster than the oven but keep an eye on them. Even though they may look a little burned in the picture below, they are just perfect. The darkest places have the best flavor!

 Okra on grilling rack

Two secrets to know about this recipe:

  1. Be ready to eat these crispy sticks of okra as soon as they come out of the oven or off the grill. The “crispy” doesn’t last long. Consider serving them as an appetizer.
  2. When selecting okra, try to avoid the pods longer than three inches. They can be tough and stringy. I prefer to buy them out of a bin, not pre-packaged, where overly mature okra is easy to hide.

Related Posts:

Crispy, Roasted, Smashed Okra served with ranch dressing

If you enjoyed this recipe, it would help others and me if you gave it a five-star rating inside the recipe card below. 🤩 No comment required. Thank you.

Hope to see you again soon!
Paula

p.s. Questions or suggestions? Please email me: Paula at saladinajar.com.

Yield: 4 servings

Simple Baked Okra Recipe

Roasted Smashed Okra served with ranch dressing

Try this fresh okra that is baked in the oven or over a grill until crispy. Makes a delicious appetizer or side dish.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 1 pound fresh okra
  • 3 tablespoons olive oil
  • Salt

Instructions

  1. Preheat oven to 450 degrees F.
  2. After washing okra, trim the stem end, leaving only a small sliver.
  3. Pound okra with a meat mallet, starting with the stem end and heading for the pointy end until okra is flat and splayed.
  4. Cover half-sheet pan (cookie sheet) with foil. Pour at least 2-3 tablespoons of oil onto pan and distribute evenly. Arrange smashed okra on cookie sheet and stir around so that okra is covered with a thin coating of oil. Sprinkle with salt.
  5. Bake for 25-30 minutes or until okra is brown and crispy. Turn okra about half-way through the cooking time.
  6. Eat immediately. The crispiness doesn't last long. We love these with ranch dressing.

Notes

If you prefer to grill, place the smashed okra into a medium bowl along with the oil. Toss to cover okra with a thin coating of oil, then salt. Carefully place okra directly on hot grill or use a grill pan, turning each piece of okra when the first side is toasty brown.

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 114Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 152mgCarbohydrates: 5gFiber: 3gSugar: 3gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Gwynette in NWArkansas

Sunday 10th of October 2021

Thank goodness for a different idea for our bumper crop of okra!! Guess what my Gardener Guy is having for lunch tomorrow???!!!

Gwynette in NWArkansas

Monday 11th of October 2021

Paula, of course you are invited to lunch! The okra was good!! Our lunch was okra, cheese, crackers, and fresh red pepper slices from the garden! Then we went for a thirty mile ride through the mountain backroads in the Ranger side by side ATV. A great fall day! Thanks for the recipe!!

Paula

Monday 11th of October 2021

Can I come for lunch, too? Can't wait to hear what Gardener Guy thinks.

Gina

Friday 29th of June 2018

Yum! We like roasted okra (my mom makes it), but the smashing is new to me. We’ll definitely try this, and it’s perfect timing as our okra in the garden is just about ready to pick!

Paula

Saturday 30th of June 2018

I think you'll like it. Wondering how your garden is doing. Wish I lived close enough to steal a cherry tomato now and then.

Skip to Recipe