That's how most people feel about okra. "Gross" is used a lot when describing it. Outside of Southern and Japanese cooking, I feel like okra doesn't show up on the the menu much. And while there are plenty of ways to prepare okra in new and interesting ways, roasted is by far my favorite way of eating it. The best part, the roasting gets rid of the slime. And almost better, it's super fast and easy. Win, win!
I seasoned this with Shichimi Togarashi, which is a Japanese chile spice blend that you can buy in most grocery stores now. You don't need it, as you can season this with just about anything, but if you've never tried Togarashi it's pretty awesome. On noodles, eggs, popcorn, meat...it makes things a little more special. But it does pack a tiny punch, which is not toddler friendly, so I set some okra aside for L seasoned with some S&P and sprinkled the rest with the Togarashi for us.
2 lb fresh okra, trimmed if you wish
2 Tbs olive oil
1 tsp maldon salt
Preheat oven to 450ºF.
Rinse the okra and dry thoroughly. They'll steam if you don't dry them, which will lead to soggy okra.
Combine the okra, olive oil and salt and spread onto a sheet tray in one layer.
Roast for 18-20 minutes, tossing halfway through, until lightly or darkly browned, depending on your preference.
While still hot, sprinkle with togarashi and more salt, if needed. Set aside to cool slightly.
Serve hot, warm or cold :)