Americas test kitchen roasted okra

Roasting okra results in pods that are delicately crisp, with none of that slick, slippery texture. The high, dry heat of the oven concentrates the pods’ nuanced vegetal flavor and encourages browning reactions that create a nutty-sweet, green-bean-esque flavor.

One of my favorite methods of cooking okra, roasting, results in pods that are delicately crisp, with none of the vegetable's slick, slippery texture. Here's our simple method.

Red beans and rice with okra. Recipe available in our cookbook, Vegetables Illustrated.

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Roasted okra is crispy, delicious and a fun new dinner side that is super easy to make and always a hit at our house. And no, it's not slimy!

Solve the okra slime problem by roasting! The final product takes on the crisp texture of potato chips. A perfect summer snack! Change up the spices substituting the Indian Garam Masala blend with garlic powder or chili powder.

In this Cajun technique popularized by Paul Prudhomme, a controlled burn pushes the savory depth of spice-rubbed proteins to another level. Our method keeps smoke to a minimum.

This okra is the perfect side dish for any meal! Packed with Cajun seasonings, crispy, and easy to make.

Whether fried, pickled, or grilled, okra is one of the South's signature ingredients. Here are some of our favorite okra recipes, plus our expert advice on cooking okra to perfection.