I love okra, but I don’t love dredging it in cornmeal and deep-frying it, so I roast it, and it is so, so simple and delicious. 

Here’s what you’ll need to make 4 servings (although, you’ll likely eat more than your share):

Appx. 2 pounds whole okra (this seems like a lot, but isn’t), washed*

3 TBSP olive oil

Salt and pepper

*Wash/rinse the okra before cutting it. Okra contains a mucous, (great for thickening gumbo!) and once cut open, and especially if mixed with water… well, you’ll just have a mess on your hands, literally. Wash before cutting.

Preheat oven to 425 degrees.

Cut the tip and tail off of each piece of okra and cut into 1-inch pieces. If the okra is still damp from washing, pat dry with a paper towel.

Dry vegetables = crispy roasted vegetables.

Place cut okra on a cookie sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Shake the pan around or toss with a spatula to make certain every piece of okra is lightly coated with oil.

Place okra in the preheated oven and roast for 20-25 minutes, until the edges are golden brown.