Roasted Fiddlehead Ferns highlight these seasonal gems so well. Have you ever them? Fiddlehead season is only a few short weeks of the year.
Depending on where you live you might not even know what they are. Fiddleheads are actually edible ferns that are used as vegetables.
You can make fiddlehead recipes in numerous ways, and they can be found in soups, salads and pasta dishes.
You can find them in grocery stores and farmers’ markets, but they are very seasonal and disappear fast. If you are adventurous, wild fiddleheads can be found in the woods.
Ontario Pork was thrilled when I created a fiddlehead stir-fry recipe for their site. In fact, they even published it in On The Go Magazine. Pop by and grab the recipe.
This Fiddlehead Recipe Needs:
A simple recipe that showcases these tasty little gems.
- fresh fiddlehead ferns
- olive oil
- salt & pepper
- feta cheese
Roasting Fiddlehead Ferns
The most common way is to boil and then sauté them. But with this recipe, they are roasted.
- Start by washing the fiddleheads (several times) and then patting dry (I use a kitchen towel). Trim any dry stalk and remove any brown on the fern itself. If you use these as soon as possible, you will avoid having to remove very much from them. The longer they sit, the more brown they get.
- Place washed fiddleheads into a roasting dish. Coat with olive oil. I used butter flavoured in this recipe for some added flavour. Season with salt and pepper. For a nice change of pace try some smoked sea salt.
- Put the dish into the oven, and roast. Since you want to make sure you kill any bacteria, roast for 25-30 minutes.
- Once cooked, garnish with feta cheese (this is optional but REALLY good) and enjoy!
Harvesting Fiddleheads
As a child, I remember my mom actually going off into the woods and picking fresh fiddleheads. The first time she did this I thought she brought weeds home for us to eat. This wild produce was certainly much different than the morel mushrooms she would pick.
This little edible fern also called “ostrich fern” can be a little difficult to find. The fiddlehead season is VERY SHORT. If you are lucky enough to get your hands on some, be sure to grab them!
The growing season is from late April to early June.
Your best bet is to check out your local vegetable markets. Some grocery stores will carry them. You can also sometimes find frozen ones in speciality stores.
I am always excited to find these in the store or market. Unlike my mom, I have yet to venture into the woods to pick them for myself. I try to make sure I get my seasonal fill when these are available. I think they are the cutest little things ever.
FAQ’s
They sort of have the texture of asparagus with an earthy flavour. They are very fragile, meaning they don’t keep long, so it’s best you use them as soon as possible.
Fiddleheads have to be cooked before you can eat them. It is not advised to eat them raw as they can contain bacteria, so cooking them will kill any bacteria that may be on them.
Here is a great article regarding food safety tips.
From a nutrition standpoint, fiddleheads really are a superfood. They are a great source of vitamins, antioxidants, and fibre.
In Canada, you can find them mostly in New Brunswick, southern Quebec and southern Ontario. They can also be found in the central and eastern USA.
If you have the chance to get your hands on some of these beautiful seasonal delights, give Roasted Fiddlehead Ferns a try. If you are like me, you will have a hard time waiting for the next season.
Give these roasted and grilled vegetables a try too:
- Simple Roasted Tomatoes are a must during harvest season. I have tasty bags of tomatoes to use in recipes and sauces all year long.
- Grilled Shishito Peppers are a fund appetizer for bbq parties.
- Simple Grilled Veggies are the perfect side dish for any meal.
- Grilled Garlic Scapes are another seasonal item you won’t want to miss.
- Maple Glazed Roasted Vegetables is simple yet perfect for the holiday dinner table too.
Need a new side dish idea?
- Roasted Eggplant Slices (a great alternative to garlic bread)
- Roasted Shallots (perfect on pizza or added to hummus)
- Roasted Red Peppers (so much better than store-bought)
- Grilled Hakurei Turnips and Radishes (what a great combination)
Roasted Fiddlehead Ferns
Ingredients
- 1 pound fresh fiddlehead ferns
- 3 tablespoons olive oil (I used butter flavoured)
- salt & pepper (to taste)
- 3 ounces feta cheese (crumbled)
Instructions
- Preheat oven to 425º F.
- Wash the fiddleheads (several times) and pat dry. I used a kitchen towel.
- Remove any loose brown leaves, and trim any dry ends.
- Place cleaned fiddleheads into a roasting dish.
- Coat with the olive oil.
- Season with salt & pepper. I use smoked sea salt.
- Roast for 25-30 minutes, stirring about ½ way through.
- Remove from oven and place on a serving tray.
- Garnish with the crumbled feta cheese.
IGOR @ COOKING THE GLOBE
I have never heard about fiddleheads! Love discovering new veggies and herbs. I’ll look for them in my local stores 🙂
Chef G
Hope you can find some, they are delicious.
Dannii @ Hungry Healthy Happy
I have never heard of this before, but I am going to have to look out for it now as this looks really great.
Chef G
Well they are seasonal, unless you buy frozen. Hope you can find some to give them a try.
Renee
Ok I’ve heard of these and see them at market, but have never tried them. I might just buy some now! I’m a roasted veggie fan too.
Renee
Chef G
They are so good roasted…perfect way to eat them.
Leslie-Anne
Great idea to roast them! Hard to find but such a great sign that spring has arrived!
Chef G
They can be a little tricky to find, and disappear fast.
Molly Kumar
I’ve never had fiddlehead-ferns but have seen them couple of times in our local farmers market. Bookmarking your recipe to try soon 🙂
Chef G
Hope you enjoy them.
Marisa
I have heard of fiddleheads before but never tasted them. I would definitely try them roasted, they look delicious?
Chef G
Yes they are delicious.
Rose Siders
Whaaaa?! I have never seen nor heard of these before which is a bummer because they look SO cool. I bet they taste great too, but man are they fun-looking!
Chef G
I think they are just the cutest little thing.
Liz Mays
I just heard of these recently, and you made them look so good! I’m totally going to give it a whirl.
Chef G
Hope you do….they are awesome.
laura londergan
well how interesting is this? I never have heard of them nor tried but I bet it makes for some raised eyebrows att he dinner table. lol
Chef G
HAHAH…they are unique that is for sure.
Jennifer
A few friends have talked about Fiddlehead Ferns and how delicious they are, but I’ve never tried them. This recipe looks so easy and simple to make so I’ll definitely have to try them out!
Chef G
They really are delicious. Hope you give them a try.
Mama to 5 blessings
I have never heard of Fiddleheads before. Sounds like a nice vegan dish.
Chef G
They are unique that is for sure.
Tatanisha W
I’ve never heard of Roasted Fiddlehead Ferns, but based on your description and pictures I want to try one!!
Chef G
Hope you do, I love them.
Anne Murphy
I never tried roasting them! I”ve always done some version of the boil and saute – boiling briefly surprisingly does not make them mushy, unlike most vegetables – but I”ll have to try this.
I like the lemon flavored oil, too – another layer of flavor.
Chef G
Yes the lemon oil works really well.
Alicia Taylor
I’m intrigued! I’ve never heard of them. I’m always game to try something new.
Chef G
They are a fun little thing to try.
Ali @ Home & Plate
I can’t say I’ve ever had this dish. I am intrigued and will have to keep my eyes open when out at the markets. Sounds like a wonderful side dish to any meal.
Chef G
They are seasonal (for fresh) and that is the spring.