¼teaspoonblack pepperor freshly ground black pepper to taste
Instructions
Preheat oven to 425 degrees F.
Using a sharp knife, slice off the top ½" of the okra.
Layer okra evenly on a baking sheet or roasting pan. Drizzle okra with oil. Use clean hands or a spatula to evenly coat the okra with the oil. Sprinkle evenly with coarse salt and black pepper.
Roast in 425-degree oven for 10 minutes. Remove from the oven and stir the okra. Return to the oven and roast for 10 more minutes. The okra is done when slightly blackened but still crunchy.
Notes
For bite-sized pieces of roasted okra, simply cut each okra pod in half before roasting. The cook time will remain the same.
Frozen okra: Frozen sliced okra can be used instead of fresh okra in this recipe. You will need to cook the frozen okra at least 5 minutes longer to thaw it completely.
Leftovers: Keep leftovers refrigerated for 3-4 days. They are best reheated in a skillet on the stove over medium-high heat. This will warm them through and keep them crisp.