Food & Cooking Recipes Lunch Recipes Roasted Cucumbers with Cream and Horseradish 4.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close 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