Okra can be a controversial vegetable. Most people either seem to love it or hate it. But, for those of us who love it there’s no easier way to prepare this tasty veggie than roasting it whole. This not only saves time, but it also makes for a lovely focal point on the table.

The seasoning mix for these okra is very simple to make and easy to switch up if you’re looking for a different flavor. Garlic powder, onion powder, and olive oil form the main of this simple mixture, but you can add white or red pepper or even cumin and chili. Whatever flavors you’re craving you can incorporate into this recipe.

The only okra my local store had came pre-trimmed, but if your okra aren’t trimmed you’ll want to cut off the stems, leaving the heads intact.

Then just toss them with the spice and oil mixture and bake on a lined baking sheet. You’ll need to turn them half way through cooking to ensure both sides are properly cooked. I like to line them up when I flip them so I know which ones have already been turned and I do this with a pair of chopsticks.

This makes is really easy to transfer them to a serving dish with a large spatula- keeping them in a row for neat presentation on the platter.

These whole roasted okra have the flavors of garlic and onion, but also have that lightly charred flavor and texture that I think enhances so many different types of vegetables. Served along with meat or fish they make a wonderful and healthy compliment to the meal. You can also serve these with a bit of ranch or dipping sauce if you like.