High-heat baking enhances the okra’s flavor, makes it wonderfully creamy, and removes its slimy texture. I love okra. I find it incredibly flavorful and enjoy its unique taste. A common objection to this vegetable is its sliminess, but high-heat roasting takes care of that. Baking okra in the oven is one of the simplest ways to cook it, and it’s just as tasty as more elaborate methods. It needs minimal seasoning to taste good, but you can season it more heavily if you wish.
Recipe Card
For the Okra:
Fresh okra: Okra is in season in the summer, so that’s the best time of year to make this recipe. Olive oil: If you prefer an oil with a higher smoke point, use avocado oil. Melted butter is also very good in this recipe. To season: Kosher salt, black pepper, and garlic powder.
For the Optional Dipping Sauce:
Mayonnaise, Dijon mustard, and hot sauce. Another tasty variation is to use melted butter instead of olive oil and sprinkle the okra with grated parmesan after the first 10 minutes of baking. Your first step is to toss the okra with olive oil and seasonings. Arrange the coated okra in a single layer on a rimmed baking sheet. Bake it in a 450°F oven until golden brown and tender. This should take about 20 minutes, and you should stir the okra midway through baking. Serve the okra with or without the dipping sauce.
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Here’s a photo of the reheated leftovers served with crispy-skinned pan-fried salmon:
