– fresh okra – olive oil – salt – black pepper – mayonnaise – lemon juice (fresh is best) – dijon mustard
For the dressing, whisk together mayo, lemon juice, Dijon, salt, sugar, and black pepper in a bowl, then chill.
Preheat oven and line baking sheet with foil. Split okra lengthwise, toss in zip-top bag with olive oil, salt, and pepper until coated.
Spread okra on baking sheet and roast for 15-25 minutes until golden and slightly crispy. Serve warm with dressing drizzled over or as a dip.