Roasted Cucumbers with Cream and Horseradish

roasted cucumbers with horseradish
Photo: Joanna Garcia
Prep Time:
10 mins
Total Time:
35 mins

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.


  • 5 Persian or Kirby cucumbers (12 ounces), halved lengthwise

  • Kosher salt and freshly ground pepper

  • 1 tablespoon unsalted butter, cut into small pieces

  • cup heavy cream

  • ½ -inch piece fresh horseradish, peeled

  • 1 teaspoon finely grated lemon zest (from 1 lemon)

  • 1 tablespoon dill sprigs


  1. 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.

  2. Grate about 1 tablespoon horseradish directly over cucumbers. Sprinkle with lemon zest and dill. Serve immediately.

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