Roasting brings out the sweetness of okra and onions in this deliciously easy side dish. Even the most die-hard opponents of trying okra will be pleasantly surprised with the sweet flavor of Roasted Okra and Onions, and pairing it with homemade Horseradish Cream Sauce will have everyone wanting a second helping. Our one-pan roasting method with parchment paper doesn’t even leave a pan to be washed.
Cut the stem end of the okra off and discard, then cut the okra in half lengthwise.
Place the onion and okra slices on the parchment paper-lined baking pan and drizzle oil on top.
Mix well until vegetables are coated in oil and arrange in a single layer on the parchment paper.
Sprinkle with salt and freshly ground pepper to taste.
Roast for about 15-20 minutes, checking for doneness starting at about 12 minutes. The cooking time will vary with the size of the okra and whether you are able to spread them out in a single layer. Vegetables will be browned on the edges and tender but not soft when ready.