Move over fried okra! This method for roasted okra comes together quickly and tastes delicious - perfectly seasoned, not slimy at all and even a little crispy. It's my fave way to prepare fresh okra.
Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
Place okra in a large bowl. Add oil and spices and toss to coat the okra halves.
Place okra on a baking sheet in a single layer.
Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. You'll know the okra is ready when it's lightly browned and tender.
Serve hot as they tend to lose the crispy texture as they cool.