Ingredients
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
Instructions
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.