For those of you who are new to these funny looking vegetables, they are the edible fronds of young ostrich ferns, which grow wild in the Northeast.
These spring delicacies are high in iron, helping to build red blood cells that carry oxygen throughout the body.
A delicious way to eat these fabulous fronds are to roast them. They come out tasting crispy, umami and quite addicting!
Prep Time: 5 minutes Total Time: 15-20 minutes
- 4 oz. fiddlehead ferns
- 3 T olive oil
- 1/2 lemon, juiced
- salt & pepper to taste
1. Prep: Preheat your oven to 450F. Clean fiddleheads well. Place in a colander, and rinse under cold water thoroughly. In a large bowl, toss together the ingredients.
2. Cook: Place them on a sheet tray in a single layer and cook for 10-15 minutes, until crispy and tender.
This post was written by Flora McKay, Director of Community & Nutrition