Sheet Pan Roasted Okra and Tomatoes

At times I crave food that feels like a warm hug from someone you love. A meal that reminds you of "home" wherever that may be. Sheet Pan Roasted Okra and Tomatoes is a meal that tastes like home to me. I have usually cooked okra and tomatoes on the stove top in a skillet, however this cooking method makes it an easy "set it and forget it" dinner ready in a little over 30 minutes! Additionally, for people that may have an aversion to okra due to its trademark smiley texture, roasting in an oven deepens the flavor without the slime. Serve this over some rice and a side of Cheddar Cornbread.  Get it crackin! Recipe adapted from The Kitchn.

INGREDIENTS

  • 1 LB  fresh okra sliced lengthwise in half

  • 1 cup frozen black eyed peas

  • 1 cup frozen corn

  • 1 cup cherry tomatoes halved

  • 1/2 LB andouille sausage

  • 1 TBS garlic powder

  • 1 TBS creole seasoning

  • Salt to taste

  • Fresh ground black pepper to taste

  • 2 TBS extra virgin olive oil

  • Note: If using frozen okra instead of fresh, you must follow these steps. Use three cups of frozen okra and roast for an extra 8-10 mins. Do not thaw first.

PREPARATION

  • Preheat the oven to 400 degrees.

  • Arrange the okra, black eyed peas, corn, tomatoes, and sausage on the baking sheet lined with parchment paper. 

  • Drizzle olive oil and sprinkle garlic powder, creole seasoning, salt and pepper over okra mixture evenly. Toss to coat.

  • Roast for about 30 mins stirring once halfway through for even cooking. Serve immediately over rice. 

 

Maincarmen JohnsonOkra, Tomato, Black Eyed Peas, Corn, SausageComment