- Yield: 6 servings
- 2pounds okra, tough stem ends trimmed off
- 3tablespoons olive oil
- 1/2teaspoon sea salt
- Lemon wedges
- Toss okra with olive oil. Place in a single layer on a large sheet pan. Roast 8 to 10 minutes at 450F until bright green, and browned in spots. Serve with sea salt and lemon.
Recipe from The New Southern Table: Classic Ingredients Revisited (Fair Winds Press, 2014).