Crispy Roasted Za’atar Okra with Lemon and Garlic

Simple Roasted Okra

Whether you love or avoid okra because of its reputation for being slimy, roasted okra is worth trying. High heat transforms the texture into a pleasant crunch, and a sprinkle of za’atar brings bright, nutty, lemony flavor.

Za’atar is a Middle Eastern spice blend that typically contains sumac, sesame seeds, thyme and salt. It adds a lemony, toasty note to vegetables, salads, roasted chicken and dips like hummus. If your za’atar lacks salt, add a pinch of kosher or sea salt to taste.

A friend recently shared a small jar of her family’s za’atar from Lebanon, and it was the perfect complement to an okra roasting streak I was on. The spice mix transforms the vegetable, making it vibrant and craveable.

For best texture, slice okra lengthwise or into rounds before roasting. Leaving pods whole reduces surface area and can leave the interior more mucilaginous; increasing the exposed surface helps the pieces crisp up in the oven.

These roasted okra pieces make a great casual snack straight from the pan, or serve them with a herbed yogurt sauce as an appetizer or side dish. They also work well alongside roasted meats or a grain bowl. If you take photos of your cooking, encouraging family members to help can be rewarding—my kids photographed these and I’m proud of their budding skills.

Print Recipe

Roasted Za’atar Okra

Roasting okra reduces the slimy texture common to stewing or sautéing, producing a satisfying crunch. Za’atar—a blend of thyme, sumac, sesame and salt—adds bright, nutty, slightly lemony notes. For a different profile, try Cajun seasoning instead of za’atar for heat.

Prep Time
2 minutes mins

Cook Time
20 minutes mins

Total Time
22 minutes mins

Course:
Side Dish

Servings:
1 pound

Ingredients

• 1 pound okra
• 2 tablespoons extra virgin olive oil
• 2 tablespoons za’atar
• freshly ground black pepper, to taste

Instructions

• Preheat the oven to 425°F (220°C).
• Rinse the okra and dry it thoroughly—pieces should be completely dry before tossing with oil.
• Slice the okra in half lengthwise or into rounds. In a medium bowl, toss the okra with olive oil, za’atar and freshly ground pepper until evenly coated.
• Arrange the okra in a single layer on a foil- or parchment-lined sheet pan, leaving space between pieces so they can crisp.
• Roast for about 20 minutes, or until the okra reaches your desired level of browning and crispness. Shake the pan halfway through cooking. Serve warm or at room temperature.