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, you will love my Garlic-Herb Crusted Eggplant and Easy Oven Roasted Bok Choy.
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Okay, before we dive into this recipe I have to confess: I hated okra growing up! There, I said it! My conscious is now clear! 🙂 All jokes aside, I really could not stand the taste of okra. Whenever it was served at dinner 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 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 I am going to share that with you today!
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!
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!
Benefits of Okra
I enjoyed my roasted okra with this delicious Maple Ginger Glazed Salmon —so good! You can get the recipe for the salmon here!
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.