Roasted Okra (North Carolina)

Okra is a rich source of vitamins K and C, low in calories and naturally fat-free. If you have picky eaters who worry about texture, roasted okra is marvelous. It’s OK to crowd the pan. Okra shrinks as it cooks.

1 lb fresh okra, trimmed and cut lengthwise in half
3 Tbsp. olive oil
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked

Preheat oven to 400°F.

Toss okra with oil, sea salt and pepper. Arrange in a 15x10x1” baking pan, cut side up.

Roast 12-15 minutes or until tender and bottoms are lightly browned.

Makes 4 servings.