Okra is a classic southern vegetable, and it makes a perfect go-to side dish. Personally, I like my okra more crispy than slimy, so roasting it is a wonderful way to go. Cutting it longwise also helps to give it a bit more crunch and feels like a good fry substitution.
It’s so simple and tasty, you’ll have a new favorite way to enjoy okra! Or, you can always go with the classic Fried Okra if you want to stay true to its roots.
- Whole okra
- Olive oil
- Kosher Salt
How to cook Roasted Okra
- Cut okra lengthwise, drizzle olive oil and sprinkle salt and pepper. Heat oven to 400 degrees and bake your okra until it’s browned to your liking. I tend to like mine crispier than most!
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