These little lovelies have a taste that is reminiscent of asparagus and green beans. Cooked just right, they are tender and delicious. The usual preparations are to steam or boil them, sometimes par-boiling and blanching them and sauteeing in olive oil or butter with garlic. Quite often, the simplest preparations are among the most satisfying, so the pure flavor shines through.
I wanted to try something different with these. They really are quite similar in taste to asparagus, and my absolute favorite way to have asparagus is roasted, so I thought I'd give that a try with these fiddleheads. I did like I often do with asparagus and finished them with a light drizzle of balsamic and some shaved parm, and bliss! The three flavors worked beautifully together.
Roasted Fiddlehead Ferns with Balsamic Vinegar and Parm
- 1 lb. fiddlehead ferns
- olive oil
- shaved parm
- Preheat the oven to 450 F and line a roasting pan with a sheet of parchment paper.
- Wash the ferns very well, making sure to rinse off all of the brown papery scales. Pat dry carefully between two paper towels.
- Place in a bowl and drizzle with some olive oil. For a full pound of fiddleheads, I used about 1-1/2 tablespoons of olive oil. Toss to coat well.
- Lay them out on the pan and sprinkle with some salt and pepper. Roast for 20 minutes, then drizzle with balsamic vinegar and top with shaved parm.