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Home » Recipes » Sides

Roasted Okra & Tomatoes

Published: Aug 28, 2014 · Modified: Sep 11, 2023 by Marisa Moore·

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Close up of roasted okra and red and yellow tomatoes in a white serving bowl.

Fresh okra and sweet grape tomatoes combine for a warm and delicious sheet pan spin on a traditional southern recipe. This quick and healthy side dish is perfect served with fish or chicken or as part of a vegetable plate!

Roasted Okra & Tomatoes in a bowl.

In this recipe, I pair okra with tomatoes – a classic combination that’s best enjoyed in the summer.

If there’s anything that cements my southern food roots it’s my love for okra. I love okra any kind of way: in soup, stew, steamed whole or cut up, sautéed, fried and especially roasted!

Though fried okra is delicious and the most common way you’ll find it in the south, roasting allows the okra flavor to shine. For a simple and spicy take, try this chili oil roasted okra.

Ingredients for the recipe on a gray backdrop including okra, tomatoes, oil, salt, pepper, and garlic.

Okra is in season when it’s hot in the south, from May to October. When all of the peaches, blueberries and sweet corn are done for the year, okra is still going strong.

Okra and tomatoes is a match made in heaven. If that’s not your thing, try it with corn, peppers, onions or a bit of lemon or vinegar for extra flavor. If you’ve sworn off okra… give it one more chance with my recipe for easy roasted okra and tomato salad.

Fresh okra and mixed grape tomatoes on parchment.

Okra nutrition

As polarizing as it may be, this fuzzy green vegetable has a lot to offer. Okra is an excellent source of vitamin C and a good source of magnesium, folate and soluble fiber – the type that helps reduce blood cholesterol and the risk for heart disease.

If you’re still not feeling okra, there’s more. Okra does double duty in the kitchen. It provides a unique flavor and effortlessly thickens soups and stews.

“The slime” that so many people hate is what gives okra its thickening power. If that part bothers you, there is a way to get around it. Don’t overcook it.

Cooked okra and tomatoes on parchment.

This roasted okra and tomato recipe cooks for 15 minutes in a hot oven. This gives the small pieces of okra plenty of time to cook through without getting slimy and allow for just enough time for the tomatoes to soften.

If you prefer tomatoes with a bit more color, you can cook them low and slow separately or cook them 10 minutes before adding the okra to the sheet pan.

Roasted okra and tomatoes in a white bowl with a spoon.

Serving suggestions

Serve this side dish as part of a veggie plate with cornbread in the height of summer or on the side of your favorite fish or chicken recipe.

This recipe is the perfect way to use up any extra summer tomatoes you have. The tomatoes add sweetness and and bright flavor to the dish.

Roasted okra and tomatoes in a white oval bowl with a serving spoon.

Roasted Okra and Tomatoes

Marisa Moore, RDN
This quick and healthy side dish combines fresh okra and sweet tomatoes on a sheet pan for an easy summer side dish. It's a spin on southern okra and tomatoes that's perfect served with cornbread!
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 107 kcal

Ingredients
  

  • 1 pound fresh whole okra
  • 1 pint grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt-free cajun seasoning
  • Coarse salt
  • Fresh cracked black pepper

Instructions
 

  • Preheat oven to 425°F.
  • Wash and dry the okra and tomatoes. Slice larger tomatoes in half so that they are all about the same size. Slice the tops off of the okra and cut them into bite-sized rounds.
  • Place the vegetables on a baking sheet, leaving plenty of space between each piece. Drizzle with olive oil. Roll the vegetables around for even distribution. Sprinkle on the salt and pepper to taste.
  • Roast the okra and tomatoes for 15 minutes, turning once. Remove from the oven and enjoy as a warm snack or side dish.

Notes

Serving Suggestion: Serve with cornbread or as a side to Air Fryer Fried Fish.

Tips for success:

Using fresh, good quality okra is the key to the success of this recipe. I’ve had the best results getting the okra from my farmers market and cooking it within 1 day.
Select smaller okra pods with bright green color. These are the most tender and flavorful. Avoid the larger pods which tend to be tough and woody.
I’ve included Cajun seasoning before roasting for flavor. Choose a blend without salt or if yours has salt, eliminate the salt listed in the recipe. You can also make this recipe without it for a toned down flavor.
 

Nutrition

Calories: 107kcalCarbohydrates: 13gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 160mgPotassium: 631mgFiber: 5gSugar: 5gVitamin A: 2044IUVitamin C: 42mgCalcium: 106mgIron: 1mg
Tried this recipe?Let us know how it was!

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    Recipe Rating




  1. Lisa @ Healthy Nibbles & Bits

    August 30, 2014 at 1:29 pm

    I’ve been looking for new ways to eat okra. Thanks for the recipe!

    Reply
  2. Genevieve Yam

    August 29, 2014 at 2:38 pm

    I LOVE okra! I love the texture and taste and I love any dish that involves okra. Yum 🙂

    Reply
    • Marisa

      August 29, 2014 at 2:48 pm

      Such a unique flavor – can’t really get it any other way.

      Reply
  3. Kara Lydon

    August 29, 2014 at 11:20 am

    I’ve always wanted to use okra! Thanks for sharing this recipe that makes cooking with okra look so easy!

    Reply
    • Marisa

      August 29, 2014 at 12:54 pm

      You’re welcome! It’s so very easy. Perfect for first timers!

      Reply
  4. TwinToddlersDad

    August 28, 2014 at 8:39 pm

    We love okra! I wonder if it is possible to grill okra or will it be totally weird? I guess we will need to try it out!

    Reply
    • Marisa

      August 28, 2014 at 8:56 pm

      I’ve never tried to grill it but I’m sure you can. It won’t take long to cook and that smoky flavor would be delicious!

      Reply

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Marisa Moore in a yellow top in a white kitchen

MARISA MOORE

Hi! I'm Marisa, a registered dietitian nutritionist living in Atlanta, GA. I use this blog to share (mostly) vegetarian recipes, credible nutrition information and a peek into my Southern roots and travels!

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