1teaspoonDiamond Crystal kosher salt(or ½ teaspoon sea salt)
¼teaspoonfreshly ground black pepper
Preheat your oven to 450 degrees. Line a large rimmed baking sheet with foil.
Rinse the okra and dry it on a clean kitchen towel. Trim the ends.
Place the okra in a large bowl and toss with the olive oil, salt, pepper, and garlic powder.
Transfer the okra to the prepared baking sheet. Roast it until lightly browned and tender, about 20 minutes, stirring halfway through baking. Serve immediately.
To improve the texture of this vegetable and remove its slime, you'll want to make sure you roast it at very high heat. So set your oven to 450°F. In many recipes, you can play a little with the oven temperature, but here, I highly recommend sticking with a truly hot oven.You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power. They're not as good as the freshly made dish, but they do keep fairly well up to the fourth day.