Preheat the oven to 450 degrees.

Rinse the okra, and drain on a kitchen towel. The okra should be dry.

Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Toss with the olive oil, salt, and pepper until coated.

Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every so often.

The okra should be lightly browned and tender. Edges a bit crisp and center tender.

Be careful not to overbake them, the longer they are in the oven the smaller and darker they will become.