Roasted Okra

A good Southern gardener needs okra recipes. In season, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to be less gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 65 Calories

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons kosher salt, or to taste
• 18 fresh okra pods, sliced 1/3 inch thick
• 2 teaspoons black pepper, or to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Arrange okra slices in a single layer on a foil-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Step 3

Roast in the preheated oven for 10 to 15 minutes.