Roasted Okra

I bought way too much okra at the South Carolina State Farmers Market last week.  I’ve pickled it. I’ve made soup with it. I’ve fried it. I’ve stewed it. I’ve made pilau with it. Today, I roasted it.  Roasting is simple and creates an intensely flavored result.  If you like okra, you will like it prepared this way.  Roasting the okra makes it a little less slimy than steaming or stewing it.  Next time, I will roast some grape tomatoes along with the okra.

Roasted Okra

fresh okra, ends trimmed

olive oil

Kosher salt


Preheat oven to 425 degrees.

Place whole okra pods in a large bowl.  Drizzle with a little olive oil and sprinkle with salt and pepper; toss well.

Spread okra in a single layer on a baking sheet. Roast in oven for 10 minutes.  Remove from the oven, stir okra and return to the oven.  Roast 10 more minutes. Remove from the oven and serve immediately.


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