This Easy Garlic-Herb Baked Okra recipe is perfect if you are looking for tender, flavorful okra with the perfect crispy garlicky crust. The best way to make crispy okra is in the oven! It’s the perfect texture—not slimy at all—and is great for a healthy side dish!
If you love this Garlic-Herb Baked Okra, then you’ll definitely enjoy my Crispy Air Fryer Okra, Garlic-Herb Crusted Eggplant, and Maple Roasted Brussels Sprouts with Bacon and Butternut Squash.
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Baked Okra Recipe
Okay, before we dive into this recipe I have to confess: I hated okra growing up! There, I said it! My conscience is now clear! 🙂 All jokes aside, I really could not stand the taste of okra. It was so slimy and gooey, I just could not get over the texture to even enjoy the taste.
Fast forward to a decade or so later, I now LOVE okra. The biggest difference now is the texture! I was recently gifted a cookbook that highlights food and music from the African American culture called Meal, Music, and Muses: Recipes From My African Kitchen by the chef, restaurateur, opera-singer, Grammy, and Tony Award-winning Alexander Smalls –I know, wow!
While flipping through the book I came across a roasted okra recipe that piqued my interest. I did not think anything of it until I later went to the Farmer’s Market and, of all things, there was okra at the very first stand.
I’ve been making this garlic-herb okra for months now and it has become one of my favorite side dishes. I’ve begun to put my own spin on it and now I am going to share that with you!
What is Okra?
Okra is a lovely flowering plant, belonging to the marrow family (same plant family as hibiscus and cotton), and originates from Africa. While it is thought to be a vegetable by most people, it is technically a fruit. It is a staple in Southern cooking and is used to make the best gumbo and stews!
Benefits of Okra
Okra is considered a superfood and has numerous health benefits! It’s:
- High in Vitamin C, Vitamin B, Calcium, and Potassium
- High in antioxidants such as beta-carotene, xanthin, and lutein
- Low in Calories
- Great for improving digestive health
Why is Okra slimy?
Okra pods are mucilaginous, meaning they produce a thick, gooey substance. When you cut into okra you will notice that the mucilage (the thick slimy substance) lingers on the cutting board or knife. This is quite normal and is what attributes to the amazing health benefits of okra!
How do you cook okra so it is not slimy?
If you cook the pods whole, this drastically reduces the slime, but you can also cook with any acid, like lemon juice, vinegar, or tomatoes, to help reduce the slime. Cooking okra in stew or gumbo also drastically reduces the sliminess as the excess slime helps to thicken the dish and blends in the sauce.
My preferred method is roasting! Roasting okra is the best way to cook if you do not want it to taste slimy or have a sticky texture! It comes out perfect with a crispy flavorful crust, a soft interior, and the taste is phenomenal.
This baked okra recipe is perfect if you are looking for a healthy side dish or simply a crispy snack to munch on!
How long should okra be cooked?
Oven-roasted okra should be cooked in the oven for about 20 minutes for the perfect crispy crust and tender interior. This baked okra recipe is easy! Simply slice the okra, toss in the garlic herb mixture, roast to perfection, and enjoy!
I enjoyed my roasted okra with this delicious Maple Ginger Glazed Salmon —so good! You can get the recipe for the salmon here: MAPLE GINGER GLAZED SALMON.
I hope you enjoy this Easy Garlic-Herb Baked Okra Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love seeing my recipes come to life in your kitchen.
More Side Dish Recipes To Try:
- Cauliflower Tots
- Air Fryer Shishito Peppers (Quick & Easy!)
- Crispy Baked Sweet Potato Fries
- Healthy “Soy” Glazed Eggplant
- Maple Roasted Brussels Sprouts with Bacon and Butternut Squash
Easy Garlic-Herb Baked Okra
- 2 lbs Okra
- 1/3 Olive Oil
- 6 Garlic Cloves, minced
- 4 Jalapenos, sliced (optional)
- 1/3 cup Fresh Herbs- rosemary, thyme, sage, oregano (roughly chopped)
- 1/2 tsp red crushed pepper
- Salt and Pepper, to taste
- Preheat the oven to 450°F degrees.
- Rinse the okra and jalapeno and dry with a paper towel. Trim the ends and stems, then cut into 1/2 in pieces. Transfer to a medium-sized bowl and set aside.
- In a small bowl, combine the chopped herbs, olive oil, garlic cloves, red crushed pepper, salt, and pepper. Pour the herb mixture onto the okra and mix well.
- Bake the okra for 20 minutes. It should be golden brown on the outside and tender.
- Serve hot and enjoy their crispy texture.
Wow! The texture on the okra looks amazing! I can’t wait to try out this recipe this week, looks so delicious and easy to make! Thanks for sharing xx
Ahhhh great recipe and I share the same sentiments as you – growing up I disliked it so much because of the slimy texture! Now – I have it growing in my garden! Will be sure to try this recipe out!
That is wonderful! Growing okra sounds lovely! I hope you enjoy the recipe!
I love okra and it makes me so sad the amount of people who seem to dislike it! This is a great way to serve it, full of flavour and texture!
Hi Freya! I love it too, now that I know how to make it nice and crispy! I do wish more people would try it! I am happy you enjoyed the recipe!
I love the combination of garlic and jalapenos in this baked okra and will make this recipe again!
Hi Linda! I am glad you enjoyed the recipe! Thanks for leaving a review!
I loved the garlic herb flavor in this dish! Such a great side dish with dinner!
HI Addie! I am happy you enjoyed the recipe!
Can this recipe be made using frozen whole okra when fresh is out if season?
Hi Linda, I haven’t made this using frozen okra. I would recommend thawing it first. Please let me know how it goes if you try it.
You can use lemon juice to remove sliminess from okra. I will recommend use two spoon of chickpea flour in the spices.
Hi Alka, you most certainly can use lemon juice to remove the sliminess from okra. Although, when you roast okra it is not necessary to use it. Chickpea flour sounds like a tasty addition!
I’m looking forward to trying this recipe. Quick question: Can you add some panko bread crumbs with the herb mixture to satisfy that craving for fried okra or would it burn in the oven?
Hi Cynthia! That sounds like a great idea! Please let me know how it goes :). I also have a recipe for fried okra made in the air fryer or oven. If you want a healthy alternative to fried okra! https://goodfoodbaddie.com/crispy-air-fryer-okra/
Previously I never liked Okra that is not until recently. My girlfriends husband sauted some several weeks back and they insisted on me trying them. I will admit that I surprised myself. They were yummy NOT slimmy. So now I’m in pursuit of good recipes and this one looks good. Thank you for sharing this recipe.
You’re welcome! I think you’ll really enjoy it! Keep me posted on what you think 🙂
Yay! I am glad you like 🙂
Excellent recipe! I’ve always enjoyed okra sautéed, but never roasted. I didn’t have the fresh herbs, but used some of the dry herbs. Came out great! Will definitely make this recipe again. Thank you for sharing!
Hi Dagmar! I am happy you enjoyed the recipe! I like sauteed okra too, but roasted is my favorite! I am glad to hear the recipe came out well with dried herbs. Thanks for leaving a review! 🙂