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!
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.
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.