When you love something as much as I love okra, it can inspire you to try new variations on ways to prepare it. Here is one of my new favorites.

Crispy Roasted Okra with Creamy Lemon Dressing

Nutritious and delicious with or without the dipping sauce. (Stacey Little / Southern Bite)

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 5

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

1. To make the dressing, combine the mayo, lemon juice, Dijon, salt and sugar in a medium bowl with a whisk.
2. Add black pepper to taste, starting with about 1/8 teaspoon.
3. Set in the fridge to allow the flavors to meld while you cook the okra.
4. Preheat the oven to 450 degrees and line a large rimmed baking sheet with aluminum foil for easy cleanup. Set aside.
5. Rinse and dry the okra very well.
6. Split each pod in half lengthwise and put them in a gallon-size zip-top bag.
7. Add the olive oil, salt and pepper and seal the bag.
8. Shake very well to coat each piece of okra completely.
9. Scatter the okra evenly onto the prepared pan.
10. Roast for 15 to 25 minutes, shaking the pan a couple of 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 burned.
11. 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.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”