Just about any vegetable may be roasted, it seems. Okra really benefits from this treatment, as it turns out less slimy. The okra needs to be small and tender for this recipe, as roasting magnifies the woodiness of larger specimens. I will try this in the future with tomatoes, as a roasted version of stewed tomatoes and okra.
about 250g okra per person
salt to taste
pepper to taste
Preheat the oven to 225C. Top and tail the okra. Toss with a drizzle of olive oil and the salt and pepper (Maldon sea salt and fresh cracked pepper, naturally) in a baking dish. Roast for about 15 to 20 minutes until the okra is lightly browned. Serve up right away.