Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel, drying thoroughly. Clip the tips lengthwise down the center with a pair of scissors or sharp knife. Trim the ends if you prefer and then place the okra in a large bowl. Salt and pepper to taste, and toss with the olive oil until coated.
Remove okra and place on a sheet pan in one layer. Roast in the oven for 15 minutes shaking the pan every five minutes. The okra should have a nice sear. If using larger okra you'll need to cook longer.
Remove from the heat, toss with spice mix and fresh herbs, if desired. Transfer to a platter. Serve hot.
Notes
I like to clip the tips of the okra right down the center with a knife or pair of kitchen scissors. When cooked at high heat this will allow the okra to open up almost as if it were fanning open; visually think about a dolphin opening its mouth wide. Besides looking pretty cool presentation-wise, this helps whole okra to cook faster while killing off that slime.
As mentioned earlier choose smaller, less than thumb size okra pods
Season as simple as with salt and pepper or use your favorite spice mix. Roasted okra holds up well to intense spices as well as your smokier versions.
A good dip or sauce is another option. Dip in hummus, a doctored mayo, or drizzle with your favorite hot sauce.
Make a big batch and let the family eat them as an appetizer or tide me over until dinner is ready
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