Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh okra (all of similar size)*
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup mayonnaise
  • 2 tablespoons lemon juice (fresh is best)
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • black pepper to taste

Instruction

  • To make the dressing, combine the mayo, lemon juice, dijon, salt, and sugar together in a medium bowl with a whisk. Add black pepper to taste - starting with about 1/8 teaspoon. Set in the fridge to allow the flavors to meld while you cook the okra.
  • Preheat the oven to 450°F and line a large rimmed baking sheet with aluminum foil for easy cleanup. Set aside.
  • Rinse and dry the okra very well. Split each pod in half lengthwise and put them in a gallon-size zip top bag. Add the olive oil, salt, and pepper and seal the bag. Shake very well to coat each piece of okra completely. Scatter the okra evenly out onto the prepared pan.
  • Roast for 15 to 25 minutes shaking the pan a couple times during the cooking process to move the okra around. The time will vary based on the size of the okra. It should be golden to darker brown and slightly crispy, but not burnt. Allow to cool for 2 to 3 minutes, then serve warm with the dressing drizzled over the okra or as a dip alongside.