After posting about my recent obsession with roasted celery fries, I was pleasantly surprised at how many of you hopped on the bandwagon and fell in love with them, too! There is nothing I love more than seeing you recreate my recipes. I think it’s time to introduce you to my other ridiculously simple addiction as of late…roasted cucumber!
Again, I credit months of being on a repetitive, monotonous elimination diet for this discovery. Cucumbers tend to be a “safe” food for most people. They’re included in almost every type of healing diet out there. Problem is, though, cucumbers, like celery, can get boring. And they’re kind of bland. I don’t not like cucumbers, I’m just kinda meh about them. I’ll eat them, but I don’t crave them the way I crave other veggies (like cauliflower, for instance…). Cucumbers do add a nice crunch to my salads, though, so I keep them in for some variety.
As you know, I’m obsessed with roasted veggies in general, especially with fall and winter coming up (SO EXCITED)! After realizing how much roasting celery changes its flavor, I thought, why not roast my cucumber, too?! Results? Excellent. It’s official – everything is better roasted.
You can really toss any spices and oil onto your cucumbers and roast them, but I shared one of my favorite combos in this post. Dill and cucumbers go together perfectly, in my opinion, and it’s especially delicious topped off with some Ranch dressing or avocado mayo! Cucumbers cook really quickly, especially when you cut them up into small pieces, as I like to. I also love cutting cucumbers into “fries” and making cucumber fries (Can you tell I like fries?). Let me know if you want me to post about those, as well!
Roasted cucumbers are the perfect addition to any salad or meal. They’re kind of like roasted zucchini, but not. If you don’t usually like cucumber, you might just fall in love with it when it’s roasted! It was a game changer for me – now I actually look forward to eating cucumber. Roasting brings out much more flavor in the veggie compared to when it’s raw. I’ve served these to friends before, and they didn’t even realize they were eating cucumbers!
I tend to use Persian cucumbers, but you can use any kind of cucumber you have on hand! This is just a great way to use an old veggie in a new way. That’s the key to spicing up your life and keeping variety in your diet!
Many of my clients and friends are on elimination diets or healing protocols that can, over time, get really repetitive. Trying new things with the same foods you eat every day is, in my opinion, the easiest way to get out of a food rut. Try roasting or sautéeing things you never thought to before. I love sautéeing cucumbers, too! I put them in my skillet meals all the time. Play around with different combinations of seasonings. There is no wrong way to cook!
Oven Roasted Cucumbers (Paleo / Vegan / Whole 30)
- 4-5 organic Persian cucumbers
- a few shakes of dill weed
- a few shakes of basil
- a few shakes of Celtic sea salt
- a dash of black pepper
- Primal Kitchen Avocado Oil
- Optional: Squeeze of lemon juice
- Preheat your oven to 415*F. Line a baking sheet with parchment paper.
- Wash, dry, and slice your cucumbers into the size of your liking. Toss with avocado oil and spices – enough so the cucumber slices are glistening with oil and evenly coated with spices. You should be able to see a bit on each! If using lemon, squeeze it evenly over the slices.
- Roast in the oven for about 20-25 minutes, or until the edges start to brown and get crispy.
- Remove from the oven and enjoy!
Do you have a favorite vegetable to roast that’s “untraditional”?! I’d love to hear!