If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. —Anna Katsoulis, Greenville, North Carolina
Featured In: 40 Ways to Love Roasted Veggies
- 1 pound fresh okra, trimmed and cut lengthwise in half
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 400°. Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up. Roast 12-15 minutes or until tender and bottoms are lightly browned. Yield: 4 servings.
Originally published as Roasted Fresh Okra in Taste of Home June/July 2015
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