While I would have gotten around to trying this eventually, I've got to give credit for the idea to a photo I saw on Pinterest. Olive oil, salt, pepper, 425 degrees, 20 minutes. So easy, and soooo delicious! the edges were crispy, and the innards were soft and slimy the way I love my okra. I think next time I'll do 450 for 10-15 minutes, and I'll turn 'em over halfway through. I want to experiment with the crispiness. This was a whole pint of fresh okra, and we ate every last one of the little Yoda-ears!