Roasted Fiddlehead Ferns
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Roasted Fiddlehead Ferns is the perfect way to highlight these tasty gems so well. Be sure to enjoy these very seasonable edible ferns in the spring....they are only available for a few short weeks.
- 1 pound fresh fiddlehead ferns
- 3 tbsp olive oil (I used butter flavoured)
- salt & pepper (to taste)
- 3 ounces feta cheese (crumbled)
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 1/2 way through.
Remove from oven and place on a serving tray.
Garnish with the crumbled feta cheese.
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Calories: 125kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 159mg | Potassium: 288mg | Vitamin A: 2795IU | Vitamin C: 20.1mg | Calcium: 94mg | Iron: 1.1mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.