Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 3 servings
This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition if you have some handy.
- 18 each fresh okra pods, sliced 1/3 inch thick
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons freshly cracked black pepper, or to taste
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Original Recipe & Photo by Martha Rose Shulman
Enjoy Your Roasted Okra!
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