Anne Byrn’s Roasted Okra and Tomatoes

Southern Kitchen
Southern Veggies Roasted Okra Tomatoes

Serves: 6 to 8

Hands On Time: 15 minutes

Total Time: 30 minutes


1 pound small to medium okra

2 to 3 tablespoons extra-virgin olive oil

1 tablespoon minced onion (optional)

Pinch Creole seasoning

1 cup halved cherry tomatoes

3 springs fresh thyme (optional)

Salt and freshly ground black pepper


Place a rack in the center of the oven, and heat the oven to 400 degrees.

Trim the stem end cap from the okra. If okra are small, leave them whole. If they are medium to large in size, slice in half lengthwise or cut them on the diagonal into two to three pieces. Place the okra in a large mixing bowl, and toss with the oil, onion (if desired), and the Creole seasoning. Turn the mixture onto a rimmed baking sheet, and spread out the okra so that it is in one layer. 

Roast the okra until it just begins to turn brown around the edges, 7 to 8 minutes. Add the tomatoes and the thyme (if desired) to the pan. Continue to roast until the okra is fully golden brown, 3 to 5 minutes more. Season to taste with salt and pepper and serve.

About the recipe

There’s no need to bread and fry okra as they pile into season. Bring their true flavor to life by slicing the vegetables lengthwise, into thirds or however you like, then tossing them with olive oil and a small pinch of salt, and roasting them on a sheet pan at 400 degrees until browned and tender.

This recipe was originally published as part of the Anne Bryn story Taste of a Place: Modern ways to cook Southern veggies.