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Crispy Oven Roasted Okra

Crispy oven roasted okra is coated with olive oil, fine yellow cornmeal, and cornstarch, then baked until well browned and crisp at the edges. Halving the pods and placing them cut sides down helps them roast evenly on a rimmed baking sheet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb okra fresh, washed and thoroughly dried
  • 2 tbsp olive oil
  • 0.33 cup fine yellow cornmeal
  • 1 tbsp cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 450°F.
  2. Position a rack in the center.
  3. Trim the stem ends from the okra and halve each pod lengthwise; quarter any especially large pods.
  4. Toss the okra with the olive oil.
  5. Add the cornmeal, cornstarch, salt, and black pepper and toss until evenly coated.
  6. Arrange the okra in a single layer on an unlined 18x13-inch rimmed baking sheet, cut sides down.
  7. Roast for 20 to 25 minutes, flipping halfway through, until well browned and crisp at the edges.

Notes

For the crispest edges, thoroughly dry the okra before tossing it with oil and arrange it cut sides down in a single layer. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the okra can turn soft. Avocado oil can replace olive oil if preferred.