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Roasted Okra

adapted from The Gourmet Cookbook

2 tablespoons olive oil
1 1/2 teaspoons dried oregano, crumbled (optional)
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 pound small okra, untrimmed
  • Put a rack in middle of oven and preheat oven to 500° F.
  • Drizzle olive oil over okra in roasting pan, toss with oregano (if using), salt, and pepper, and toss to coat. Spread okra in the pan and roast, stirring or shaking occasionally until tender, 8 to 10 minutes.