Spicy Roasted Okra



  • 1 pound or so young okra 
  • between the length of your thumb and index finger
  • Extra virgin olive oil (EVOO)
  • 2 tsp kosher salt
  • 1 tsp restaurant style black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander 
  • 1/2 tsp Spanish paprika 
  • Optional 1/4 - 1/2 tsp cayenne (if you want them spicy)

Written Method:

Begin my mixing up your seasoning mix.

Cut each in half lengthwise.

Drizzle with a bit of extra virgin olive oil.  Toss to coat.

Spread them out onto a sheet pan.

Sprinkle the oiled okra with the seasoning blend.  The olive oil will give the seasoning something to stick to and help them crisp up (read as... not be slimy).

I roasted these babies at 400 x 20 min, then turned up to 450 x 5 min just to get a little extra crunchy edge.  That's up to you.  

I did shake them around every 10 min or so.  Just watch them.  Every oven is a bit different.  

The cooking time will also depend on the size of your okra.  I wanted them to be sort of like crispy seasoned okra "fries."