Yield: 4 servings
Roasted Okra and Tomatoes with Corn
One sheet pan, 10 minutes of prep, and zero slimy okra! It might just become your new favorite way to eat okra.
Ingredients
- 1 lb fresh okra, stems removed, then sliced in half lengthwise
- 2 cups fresh or frozen corn kernels, about 2 ears of corn
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons oil, olive or avocado
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper, to taste
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Instructions
- Preheat oven to 400°F. Spray a large sheet pan with non-stick cooking spray and set aside.
- Add the okra, corn, and tomatoes to a large bowl and toss with the oil. Add the seasonings (cajun seasoning, garlic powder, onion powder, salt and pepper) and toss well to evenly coat.
- Spread the vegetables evenly over the sheet pan. It's ok to crowd the vegetables slightly as that helps to keep the corn from overcooking.
- Place the sheet tray on a middle rack in the oven set at 400°F and roast them for 30 minutes. Serve immediately.
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Notes
Store: Refrigerate in an airtight container for up to 3 days. I do not recommend freezing them as the texture will never be the same once frozen and thawed.
Reheat: Air fryer at 375°F for a few minutes to re-crisp or roast in the oven at 400°F for about 5 minutes.
Nutrition
Serving: 1serving, Calories: 179kcal, Carbohydrates: 26g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 190mg, Potassium: 724mg, Fiber: 6g, Sugar: 8g, Vitamin A: 1674IU, Vitamin C: 54mg, Calcium: 111mg, Iron: 2mg