roasted okra


  • 10 ounces okra, sliced in half lengthwise
  • A few tiny hot peppers or 1 sliced jalapeño or serrano
  • 1/2 onion, sliced
  • 10 whole garlic cloves
  • 8 to 12 grape tomatoes, halved
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander seeds
  • 1/2 teaspoon ground cumin seeds


  1. Preheat the oven to 475° F.
  2. Coat the halved okra, hot peppers, onion slices, garlic cloves, and tomatoes in the olive oil, salt, coriander, and cumin.
  3. Place on a sheet pan in one layer. If you want gooey, slimy okra, turn them all cut-side-down. If you want to minimize the sliminess, turn them all cut-side-up.
  4. Roast for 15 to 20 minutes, until everything is slightly charred and tender.