How To Roast Okra

Richard makes a tasty snake, without the slime!

By Richard Nunn - Meteorologist

On this episode of Culinary Nunnsense we are using some of the mayo we made last week. Well, hopefully you will make a new batch of Pecan Mayo and use it to dress and garnish your roasted okra.

Wait, come back. I know at least 50 percent of you immediately thought, ewwwww okra, slimy, green, tough, seed filled, vile, did I mention slimy?

Yes, okra can be all of those things when it is boiled or stewed, but when you roast okra something magical happens. In the confines of your heated oven little okra fairies remove the slime and sweeten the snack treat all while delivering a pleasant crunch. And here is the best part, with so much fresh late season okra on the shelves, it is an inexpensive snack and it's very easy to make.


1 pound of fresh, washed okra, sliced in half long way
1-2 tsp kosher salt
1-2 tsp fresh ground pepper
1 tsp granulated garlic
1 tsp onion powder
1 tsp cayenne pepper or a chili powder
1-2 tbsp olive oil or veggie oil

Preheat oven to 425 degrees. Combine okra and dry ingredients, toss to coat. Add oil and toss again. Arrange okra on a baking sheet. In 10 minute intervals shake the baking sheet to rearrange okra for even baking. Baking time will vary, but should take about 25 - 30 minutes. When the okra is crisp and turning lightly brown you are done. Allow them to cool a bit and enjoy with the pecan mayo.

If you have okra lovers in the house this is an easy sell. If you don't give it a try anyway. This is an easy treat and a great snack for lunch boxes. I think once you wash, slice, season and roast your fresh okra, dip the crunchy NON-SLIMY treats in to some fresh made pecan mayo you too will say there is NUNN better.

Copyright 2013 by All rights reserved. This material may not be published, broadcast, rewritten or redistributed.