Roasted Okra with Alabama White Sauce

​Use the leftover sauce as you would ranch: on EVERYTHING.

Okra:
Okra, rinsed and dried, tops removed
2 TBSP olive oil
Salt and pepper, to taste 

Sauce:
1 cup mayonnaise
¼ cup apple cider vinegar
1 TBSP Worcestershire sauce
1 tsp celery seeds
1 clove of garlic, minced
1 TBSP chile paste (such as Sambal Oelek, or your own roasted chiles)
1 tsp pepper
Salt to taste

Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
For the sauce, blend all ingredients together, adjust seasonings to taste.
Remove okra from the heat, toss with freshly ground pepper. Transfer to a platter. Serve hot with sauce.