Here’s a no-frills roasted okra recipe. Are you scared of slimy okra? Just bake whole okra pods in the oven with a little oil and seasoning for a simple dish of non-gooey okra. When buying okra, choose smaller, firm, green pods with little to no discoloration. As the okra ages it grows darker around the stem end. View or print the oven-baked okra recipe here [ Ссылка ]

You can probably find pickled okra in the “pickle section” of your local grocery, or you can check the current prices for Pickled Okra on Amazon [ Ссылка ]

And find all Chef Buck Recipes at [ Ссылка ]

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What you need for this Roasted Okra Recipe

Fresh, whole OKRA pods
OLIVE OIL
some GARLIC POWDER
SALT to taste
additional SEASONING optional

How to Roast Whole Pod Okra

Buy smaller pods of okra, and choosing pods less than 2” in length is ideal. Okra pods get woody in texture as they grow.
Trim the stem end of the okra, cutting the stem away just at the pod.
Wash and pat the okra dry.
In a bowl, lightly oil the okra pods, just a few sprays of olive oil will suffice.
Salt and season the okra as desired. I prefer very little salt and only a sprinkling of garlic powder. I prefer the simplicity of roasted okra.
Arrange the pods in one layer on a baking sheet and roast the okra in an oven preheated at 500˚F for about 20 minutes, turning as needed. I turn the okra once halfway through the cooking time.

That’s all there is to this roasted okra recipe. It’s a tasty, no-frills side dish that’s practically goo free, so if you’re scared off by slimy okra, then this is the dish for you.

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