Roasted Okra

Make the most of this vegetable's short season with simple recipes
Leah Hughes
Roasted okra is simple, healthy, and flavorful.

According to this handy chart from the N.C. Department of Agriculture, we are in the height of okra season. It runs from early July through August. Although okra season doesn't last long, while it's here, there's usually plenty of it. Whether you're harvesting from plants in your own garden or purchasing the green pods from local markets, okra is readily available these days. One of its benefits — like many summer produce items — is that it's simple to prepare. Here's a few steps for roasted okra that makes an easy weeknight side dish.

When you select your okra at the market, look for small, bright green pods. As okra ages off the vine, it begins to turn dark. Smaller pods are usually more tender. Once you get it in the kitchen, rinse it first.










Once it's rinsed, drain it on a paper towel.









Cut off the top of each pod. If you hear a loud crunch when your knife goes through the okra, it is too tough. Throw out any tough pods.









Slice the okra lengthwise.



















Line a baking sheet with parchment paper. Transfer the sliced okra to the pan and toss with olive oil and seasoned salt. You can experiment with different seasonings you enjoy.








Once the okra is coated with olive oil and seasoning, spread it out in a single layer. Put it in the oven preheated to 425 degrees.









Roast the okra for 15 to 20 minutes. Keep eye on it it the last few minutes, as it will begin to brown quickly. You can test a pod or two, and let it continue cooking until its as crisp as you like it.


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