Perfectly seasoned, this oven roasted okra may be the best you ever had! Baked in a hot oven with coconut flakes and spices, it has an unbeatable taste and texture. So simple, quick and easy.
Rinse the okra and pat dry using paper towels. Trim the tips and stem ends (only the very end). Slice the okra pods lengthwise, through the center. Cut into half if desired.
Transfer sliced okra to a large bowl. Add olive oil, coconut flakes, garlic, red pepper flakes, cumin, salt and toss to coat well.
Place okra slices in a single layer on a parchment paper lined baking sheet. For Indian style okra place the slices close together. And for a more dry okra, space them apart.
Roast until the edges turn crisp and brown, but tender in the center and gives off a nice roasted aroma, about 15 minutes. Stir in between if needed. Transfer to a platter and serve immediately.
Notes
Bake at 400 or 425 degrees Fahrenheit if you prefer the roasted okra to be less brown. Watch the time carefully, to retain some of the green color and crunchiness.
Okra: Choose fresh, bright green pods that are tender and under 4 inches long. Avoid pods that are dull, dry, too soft, with bruises or blemishes. I have not tried this recipe with frozen okra.
Red Pepper Flakes: I use a combination of Aleppo red pepper flakes (for color and flavor) and regular red pepper flakes (for extra heat).
Make Ahead: Rinse, pat-dry and trim the okra some hours ahead.
Storage: Refrigerate for 3 to 4 hours in a container with a tight fitting lid, to prevent the okra from drying out. You can also freeze it for 2 months.
For other tips and serving suggestions, scroll up the page to the blog post.