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–+ servings
Roasted okra dipped in (cheater) pimentón aioli.
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Crispy Roasted Okra with Cherry Tomato Bunches
Prep Time
5 mins
Cook Time
30 mins
 
Perfect as a side or light summer meal, crispy roasted okra and cherry tomato bunches are served alongside an irresistible (cheater) pimentón aioli made with store bought mayo and smoked paprika. 
Recipe Type: Appetizer, Dinner, Lunch
Cuisine: American
Keyword: roasted okra
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
  • 1 pound okra, (2 - 4-inches long) rinsed, patted completely dry, stems trimmed
  • 2 tablespoons safflower oil (or other heat tolerant, neutral oil)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/2 pound small cherry tomatoes (if possible, on the vine)
Instructions
  1. Preheat oven to 425 degrees F.
  2. In a large mixing bowl, toss okra with oil, spices, and sea salt.

  3. Spread okra out on a large rimmed baking sheet, leaving plenty of room between each piece of okra.

  4. Roast 20 minutes. After 20 minutes, use tongs to flip each okra spear. Tuck cherry tomatoes in clusters between the okra, and roast 10 minutes more.

  5. Working quickly, arrange on a platter alongside pimentón aioli (recipe below), and serve piping hot.