Roasted Okra You Have To Try

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Roasted Okra

"As an awesome Southern gardener, I locate myself bringing in okra via the armload nearly each other day. Stewed okra is exquisite, but for a touch range, we like to roast ours every so often. This is so simple and clean and the okra tends to now not be nearly as gummy or slimy when roasted. Chopped tomato makes a awesome addition while we've some handy."

Ingredients :

18 clean okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Instructions :

Prep : 5M	Cook : 3M	Ready in : 20M

Preheat an oven to 425 degrees F (220 stages C).
Arrange the okra slices in a single layer on a foil covered cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake inside the preheated oven for 10 to fifteen minutes.

Notes :

Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it flippantly, and make clean-up easier.

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