Prep Time: 15 mins Cook Time: 20 mins Servings: 5
1/3 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1 teaspoon sugar
Pepper to taste
1 pound fresh okra (all of similar size)
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
In a medium bowl, whisk together mayonnaise, lemon juice, mustard, salt and sugar. Add pepper to taste, starting with about 1/8 teaspoon. Set in the fridge to allow flavors to meld while you cook the okra.
Heat oven to 450 F and line a large, rimmed baking sheet with aluminum foil. Set aside.
Rinse and dry okra well. Split each pod in half lengthwise and put in a gallon-size zip top bag. Add olive oil, salt and pepper and seal the bag. Shake well to coat each piece of okra completely. Scatter okra evenly out onto the prepared pan.
Roast 15 to 25 minutes, shaking the pan a couple times during the cooking process to move the okra around. Cook time will vary based on size of the okra. It should be golden to darker brown and slightly crispy but not burnt. Cool 2 to 3 minutes, then serve warm with dressing drizzled over the okra or as a dip alongside.