• Prep: 10 mins

• Cook: 15–20 mins

• Total: 30 mins

• Servings: 4

Ingredients

• 1 lb fresh okra

• 2 tbsp extra virgin olive oil

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp kosher salt

• ¼ tsp black pepper

• Optional: A squeeze of fresh lemon juice before serving

Directions

1. Preheat & Prep: Preheat your oven to 425°F (220°C). For the best crunch, place a large rimmed baking sheet in the oven while it preheats.

2. Dry the Okra: Rinse the okra and pat it extremely dry with paper towels. Any leftover water will cause the okra to steam rather than roast.

3. Slice or Leave Whole: You can slice them into rounds, but for the best "finger food" style, just trim the stems and leave the pods whole. Small pods (under 3 inches) work best for roasting.

4. Season: In a large bowl, toss the okra with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.

5. Roast: Carefully spread the okra onto the hot baking sheet in a single layer. Do not crowd them; space allows the air to circulate and crisp the skin.

6. Flip: Bake for 15 to 20 minutes, tossing them halfway through. They are done when they are tender and have dark, charred brown spots on the outside.

7. Finish: Remove from the oven and hit them with a tiny squeeze of lemon juice to brighten the flavor.

Estimated Nutritional Information

Per Serving (Approx. 1 cup roasted okra)

NutrientAmount% Daily Value*

Calories 95 kcal- Total Fat 7g 9%. Saturated Fat 1g 5%. Cholesterol 0mg 0% Sodium 300mg 13% Total Carbohydrates 8g 3%. Dietary Fiber 4g 14%. Sugars 2g- Protein 2g 4%