Roasted Okra

Roasted Okra
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


2pounds okra, tough stem ends trimmed off
3tablespoons olive oil
1/2teaspoon sea salt
Lemon wedges


  1. 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).


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