Roasted Fiddlehead Ferns with Balsamic Vinegar and Parm

It's time for more seasonal foraged favorites. For the next few weeks, fiddlehead ferns are in!  Fiddlehead ferns are the edible tops of ostrich ferns, though care should be taken with them. They can't be eaten raw because of a toxin present that causes some GI distress. So really, no matter how adorable they are, resist the impulse to pop them into your mouth raw.

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

Ingredients:

• 1 lb. fiddlehead ferns
• olive oil
• salt
• pepper
• vinegar
• shaved parm

Directions:

1. Preheat the oven to 450 F and line a roasting pan with a sheet of parchment paper.
2. Wash the ferns very well, making sure to rinse off all of the brown papery scales. Pat dry carefully between two paper towels.
3. 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.
4. 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.

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Roasted Baby Squash with Basil and Lemon

I think that roasting veggies is the easiest way to add flavor in a hands-off way while you cook them. All that's required is a hot oven, some olive oil and salt and after a half hour to 45 minutes, you've got an easy side dish. I'll roast beets, potatoes, onions, leeks, garlic, asparagus, almost any vegetable. Even the denser winter squashes like butternut squash and pumpkin benefit from a nice roast to deepen their flavors, and it's so easy to do.

Baby summer squashes, in addition to being insanely cute, are incredibly tender and delicious. Fresh basil leaves, when roasted, become crunchy and lend that basil flavor that just screams "Summer!"

Put it all together, and you get a great side dish with minimal prep and fuss.

Roasted Baby Squash with Basil and Lemon

Ingredients:

• Assorted baby squash, pattypan, zucchini, summer squash
• Olive oil
• Lemon juice
• Purple basil leaves
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Line a roasting pan with foil.
2. Toss the squash and basil leaves with olive oil, salt and pepper and a squeeze of fresh lemon juice.
3. Pour into the lined pan and roast for 20 minutes.
4. Take them out and shake the pan to flip them over and roast for another 15 minutes.

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