Nutrition: 117 Calories | 7.8g Net Carbs | 3.4g Protein | 7.1g Total Fat
This quick and easy okra and tomato recipe is lightly seasoned, with a hint of garlic, and roasted to perfection making a delicious side dish for any meal.
I’ve talked a few times about the vegetables I get in my weekly CSA bag. My favorite part about the bag is getting to try new things. Last summer, we got some okra in our CSA bag. And, I’ll be honest, I was not very excited about it. My one and only experience with okra, prior to this, was when I was pregnant, and it didn’t sit right with me. I’m always telling my kids to try new things, and try them again because your tastes change. Well, it was my time to lead by example. And boy, am I glad I did. When I’m cooking new vegetables for the first time, I often go back to the basics, and roasting vegetables is my favorite method. This oven roasted okra and tomato recipe couldn’t be easier, and it’s so good. The okra is not slimy, and the flavor is great. Now, we get excited when okra is on the menu.
Prep the Okra
Depending on the recipe, there are a number of ways to chop okra. For this recipe we’ll cut them into rounds, so they’re about the same size as the tomatoes. First, cut off the stem of the okra and the tips, and throw them away. Then, cut the okra into half inch slices.
Add in Tomatoes
The only prep for the tomatoes is to wash them if necessary. Then, put the tomatoes on a baking sheet with the cut up okra. You can use any small tomatoes you like. If you can find a variety pack, it’s a fun way to add more color to the dish.
Toss in Seasonings
Like I said earlier, this recipe is super simple. We’re using a couple pantry staples to season this tasty side dish. First, drizzle the vegetables with some olive oil. Then, season the okra and tomatoes with season salt and garlic powder. Seriously, that’s it. Toss the veggies until they are all coated in oil and seasoning.
Roast in the Oven
Once the okra and tomatoes are all seasoned, spread them out in an even layer on the baking sheet. Roast the vegetables at 425° in the oven until the tomatoes start to burst. It will take about fifteen to twenty minutes. It’s actually the high heat that helps prevent the okra from becoming slimy.
Toss and Serve
When the tomatoes have burst, take the baking sheet out of the oven. Then, toss the okra and tomatoes one more time. This way all the okra is coated in the tomato juice. Finally, serve the okra and tomatoes, and enjoy this quick and easy side dish.
Other recipes to check out: Easy Roasted Beets and Butternut Squash, Oven Roasted Brussel Sprouts, and Roasted Smashed Sweet Potatoes.
Oven Roasted Okra and Tomato Recipe – Simple and Delicious
This quick and easy okra and tomato recipe is lightly seasoned, with a hint of garlic, and roasted to perfection making a delicious side dish for any meal.
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
Ingredients
- 1 lb Okra
- 1 lb Small Tomatoes (Grape or Cherry Tomatoes)
- 2 Tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Season Salt
Directions
- Preheat the oven to 425°.
- Trim the okra, and discard the stems and the tips. Cut the okra into 1/2″ pieces, and transfer the pieces to a baking sheet.
- Add the tomatoes to the cut okra. Drizzle the vegetables with the olive oil and season with the salt and garlic powder. Toss the tomatoes and okra to coat in the oil and seasonings. Spread out the vegetables in an even layer on the baking sheet.
- Place the pan in the oven and roast for 15-20 minutes until the tomatoes start to burst.
- Use a large spoon or spatula to toss the vegetables one more time and coat them in the tomato juice. Serve and enjoy.
Nutrition:
Yield: 4 servings
Amount Per Serving: Calories: 117, Total Fat: 141g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 335.1mg, Carbohydrates: 12.9g, Fiber 5.1g, Sugars: 4.3g, Protein 3.5g
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