Crispy Roasted Okra with Creamy Lemon Dressing

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5 from 6 votes

Crispy Roasted Okra with Creamy Lemon Dressing

Prep Time 15

Cook Time 20

Servings

Calories 211kcal

Author Stacey Little

Ingredients

1 pound fresh okra (all of similar size)*
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

For the dressing:

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

Instructions

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.

Notes

Choose okra that is all of similar size so that it cooks in the same amount of time. I typically choose okra that's no longer than my ring finger to ensure it is tender.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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