Recipe: Oven-roasted Okra

Pottery by Susie Bowman // Photo by Elizabeth Gelineau

Crispy oven-roasted okra is healthier and far less messy than fried okra, while tasting every bit as good. Prepare more than you think you’ll need — the okra cooks down to nothing.

6 cups okra, sliced 
1/4 cup olive oil
kosher salt and freshly 
cracked pepper, to taste

1. Preheat oven to 375 degrees. Place okra on a rimmed baking sheet and top with olive oil, salt and pepper. Stir to coat, then spread out in an even layer. 

2. Roast for 35 minutes, stirring once or twice during cooking, until the okra is charred and crispy. Serve immediately. Serves 4

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