Simple Roasted Okra and Onions

While I would love to dine on perfectly fried okra every week, I have not yet mastered that technique. Instead, this is the back-to-basics recipe I have been using again and again this summer with every bag of okra that comes in the share. 

I find that most people, including those in my house, either love or hate okra. Not doubt it’s a texture thing, because the taste, when done right, is great. This recipe avoids the “slimy” texture that turns so many people off, and the sweetness of the onion brings out the sweet potential in the okra. I like to add a bit of fresh jalapeño or dried red pepper flakes to add a spicy note.

Simple Roasted Okra with Onions


  • okra
  • sweet onion
  • salt
  • pepper
  • olive oil
  • fresh jalapeño peppers or dried red pepper flakes
  • fresh lemon juice


Preheat the oven to 400-degrees Fahrenheit. Wash the okra, cut off the cap (stem end), and slice in half length-wise. Peel the onion and slice in thin crescents.  Combine the okra and onion, drizzle lightly with olive oil (about 2 tablespoons). Toss until well-coated with oil. Add salt and pepper, and, if desired, a squirt of fresh lemon juice and either small slices of jalapeño pepper or dried red pepper flakes. Roast until veggies are tender, about 15 minutes. Serve right away.