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!
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.
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.
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.
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.
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
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.
TwinToddlersDad
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!
Marisa
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!
Kara Lydon
I’ve always wanted to use okra! Thanks for sharing this recipe that makes cooking with okra look so easy!
Marisa
You’re welcome! It’s so very easy. Perfect for first timers!
Genevieve Yam
I LOVE okra! I love the texture and taste and I love any dish that involves okra. Yum 🙂
Marisa
Such a unique flavor – can’t really get it any other way.
Lisa @ Healthy Nibbles & Bits
I’ve been looking for new ways to eat okra. Thanks for the recipe!