This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
Roasted Okra
½ pound fresh okra
2 tablespoons olive oil
kosher salt and coarse ground pepper to taste
Heat oven to 425°. Line a baking sheet with aluminum foil. Cut okra in half lengthwise, and place on baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
Roast in the oven for 15-20 minutes until lightly brown and crispy.
