Velvety okra pods are popular across large swaths of the globe, starring in a variety of recipes and culinary traditions, from India’s bhindi masala to the American South’s gumbo. And while there are countless ways to enjoy the vegetable—breaded and deep-fried, pickled in a vinegary brine, gently stewed—many associate okra with slipperiness and sliminess, thanks to its signature mucilage.
Roasted Okra Is My Favorite Salty Snack
But roasting, one of my favorite methods of cooking the vegetable, results in pods that are delicately crisp, with none of that slick, slippery texture. The high, dry heat of the oven concentrates the pods’ nuanced vegetal flavor and encourages browning reactions that create a nutty-sweet, green-bean-esque flavor.
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How Roasting Changes Okra’s Texture
Okra can have two distinctly different characters, depending on how it’s cooked.
Its slick texture is formed by polysaccharides that dissolve in water to make a slippery gel. Thus, slowly stewing the vegetable exploits its gooey properties, eventually releasing most of its polysaccharides to create a thick, silky consistency.
Conversely, a dry cooking method such as roasting bypasses slipperiness: In the heat of the oven, okra’s mucilage dehydrates and clings to the inside of the pod. When the okra is chewed, this mucilage doesn’t have time to dissolve and form a gel.
How to Roast Okra
Here’s my simple recipe for roasted okra. Be sure to use only fresh (not frozen) okra pods that are approximately the same diameter.
1. Adjust oven rack to middle position and heat oven to 425 degrees.
2. Toss 1 pound fresh okra, caps trimmed and halved lengthwise, with 2 teaspoons vegetable oil and ½ teaspoon table salt in bowl until well combined. Arrange okra, cut side down, in single layer on rimmed baking sheet.
3, Cover tightly with aluminum foil and roast until okra is bright green, 12 to 15 minutes (cut sides of a few pieces may be beginning to brown). Remove foil and roast until cut sides are well browned, 7-12 minutes.
4. Let okra rest on sheet for 5 minutes. Serve.
How to Serve Roasted Okra
These browned, crisped pods make for a great side dish with almost any entree. But I like them best as a snacky finger food with a dipping sauce, such as spicy red pepper mayonnaise: Simply spread the dip onto a serving platter and arrange the okra on top.
While roasted okra can certainly stand on its own, a squeeze of lemon or a sprinkle of your favorite spice blend can be a welcome addition.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.