This roasted okra recipe is so simple and easy. Stewed okra is great, but we like to roast ours from time to time for a little variety. Okra tends to be less gummy or slimy when roasted. A good Southern gardener needs okra recipes. In season, I find myself bringing in okra by the armload nearly every other day. Chopped tomato makes a great addition when we have some handy.
Ingredients
- okra pods, sliced 1/3 inch thick: 18 piece (fresh)
- olive oil: 1 Tbsp
- kosher salt: 2 tsp (to taste)
- black pepper: 2 tsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
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Arrange okra in a single layer on the prepared baking sheet. Drizzle with olive oil; sprinkle with kosher salt and pepper.
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Roast in the preheated oven until okra is lightly browned and tender, 10 to 15 minutes. Lynnette Scheier
