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 1/2 way through.
Remove from oven and place on a serving tray.
Garnish with the crumbled feta cheese.
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