Roasted Cucumbers and Onions with Fresh Herbs

Name: Roasted Cucumbers and Onions with Fresh Herbs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: olive oil cooking spray; 2 tablespoons butter, cut into small chunks; 1 large cucumber - peeled, seeded, and cut lengthwise into spears; 1 small sweet onion (such as Vidalia®), cut in half and sliced; 1 teaspoon chopped fresh basil; 1 teaspoon chopped fresh parsley; 1 teaspoon chopped fresh cilantro; 1 teaspoon chopped fresh mint

Rating: 4 stars

6 Ratings
4 Reviews
3 Photos

I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?

By jrh143

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Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

olive oil cooking spray
2 tablespoons butter, cut into small chunks (Optional)
1 large cucumber - peeled, seeded, and cut lengthwise into spears
1 small sweet onion (such as Vidalia®), cut in half and sliced
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh mint

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.

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Step 2
Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
Step 3
Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.

Nutrition Facts

Per Serving:

67 calories; protein 0.7g; carbohydrates 3.4g; fat 6g; cholesterol 15.3mg; sodium 43.3mg. Full Nutrition

Reviews (4)

Most helpful positive review

ONIOND

09/16/2014

Very good! I have never had warm cucumbers before but it is just too cold right now so I decided to give these a try and am glad I did! I didn't have olive oil spray so I brushed olive oil on the pan and used coconut oil spray on top of everything. I feel like the fresh herbs lost most of their flavor being in the oven so long so next time I might add them when I turn everything. Also needs a bit of salt not a lot. Thanks for making up this unique recipe and sharing with us! Read More

Helpful

(11)

Most helpful critical review

Gail

05/19/2020

Very bland. Would not make this again. Will stick to cucumbers in salads or pickled. They just don’t work roasted. Read More

6 Ratings

5 star values: 3
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ONIOND

09/16/2014

Helpful

(11)

Halley Jarrett

07/12/2015

I just tried this for the first time. I never thought anyone cooked cucumbers, but they were very good! My sister gave me some from her garden and I used those for this. The only thing I changed was adding a pinch of salt. Not only was it tasty, but it was also cheaper than zucchini. I'll be using this recipe again for sure. Read More

Helpful

(6)

DeeC

08/04/2014

Thanks JRH143 for this recipe. A neighbor gave me an abundance of cucumbers and I've made all the pickles I wanted. I also froze cucumbers for a sweet/sour pork recipe so I was looking for something different. I didn't have a Vidalia onion so just used a yellow one plus one green onion. Other than that I followed the recipe exactly including all the fresh herbs. All of the herbs were great and the cilantro was a must. Delicious. I'll be making this again! Read More

Helpful

(6)

City Farmer

10/01/2015

What do you do when your little garden produces 10 cucumbers at a time? You are not supposed to freeze cucumbers but I am! This recipe removes much of the water that is causing them to become mushy. As a matter of fact you can sauté on the stovetop to get the same effect. Since I know their source I leave the nutritious skins on which considerably ups the greenage. Just keep them cackling and steaming. As they begin to get limp and as they move from bright green to dull turn them off cool and freeze. If we don't eat them as a veg this winter they will Jazz up soup after a quick buzz in the blender. Cucumbers saved! Read More

Helpful

(3)

Scott

01/24/2016

I used chives parsley and a yellow onion instead. I wouldn't have thought that roasted cucumber could be so delicious! I will definitely be making this dish again! Read More

Helpful

(2)

Gail

05/18/2020

Very bland. Would not make this again. Will stick to cucumbers in salads or pickled. They just don’t work roasted. Read More

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All Reviews for Roasted Cucumbers and Onions with Fresh Herbs

- of Reviews

Roasted Cucumbers and Onions with Fresh Herbs

Servings Per Recipe: 4
Calories: 67.2

% Daily Value *

protein: 1 %

carbohydrates: 1 %

dietary fiber: 3 %

sugars:

fat: 9 %

saturated fat: 18 %

cholesterol: 5 %

vitamin a iu: 6 %

niacin equivalents: 1 %

vitamin b6: 5 %

vitamin c: 6 %

folate: 4 %

calcium: 2 %

iron: 1 %

magnesium: 4 %

potassium: 4 %

sodium: 2 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Roasted Cucumbers and Onions with Fresh Herbs

1 of 4

All Reviews

ONIOND

09/16/2014

Helpful

(11)

Halley Jarrett

07/12/2015

Helpful

(6)

DeeC

08/04/2014

Helpful

(6)

City Farmer

10/01/2015

Helpful

(3)

Scott

01/24/2016

I used chives parsley and a yellow onion instead. I wouldn't have thought that roasted cucumber could be so delicious! I will definitely be making this dish again!

Helpful

(2)

Gail

05/18/2020

Very bland. Would not make this again. Will stick to cucumbers in salads or pickled. They just don’t work roasted.

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ONIOND

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Roasted Cucumbers and Onions with Fresh Herbs

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Cucumbers and Onions with Fresh Herbs