Food & Cooking Recipes Lunch Recipes Roasted Cucumbers with Cream and Horseradish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Joanna Garcia Prep Time: 10 mins Total Time: 35 mins Servings: 4 Cucumbers are dolled up with butter and cream, then given a quick turn in the oven and finished with fresh horseradish, lemon zest, and dill in this elegant side dish. Ingredients 5 Persian or Kirby cucumbers (12 ounces), halved lengthwise Kosher salt and freshly ground pepper 1 tablespoon unsalted butter, cut into small pieces ⅓ cup heavy cream ½ -inch piece fresh horseradish, peeled 1 teaspoon finely grated lemon zest (from 1 lemon) 1 tablespoon dill sprigs Directions Preheat oven to 450 degrees. Arrange cucumbers in a single layer in an 8-by-12-inch baking dish. Season with salt and pepper and dot with butter. Roast until cucumbers are slightly softened, about 15 minutes. Reduce oven temperature to 350 degrees. Drizzle cucumbers with cream. Roast until cream is slightly thickened, about 10 minutes more. Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately. Rate it Print