Recipe: Roasted Fiddlehead Ferns With Meyer Lemon And Capers
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
2 to 4 servings
Ingredients
  • 12 ounces (4 cups) fiddlehead ferns
  • 3 tablespoons olive oil
  • 3 tablespoons capers, rinsed
  • 2 tablespoons Meyer lemon juice
  • 2 teaspoons Meyer lemon zest
  • 1 teaspoon thyme leaves, plus more for garnish
  • 4 garlic cloves, thinly sliced
  • ½ Fresno chile—stemmed, seeded and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
Directions
  1. Preheat the oven to 450°. In a large bowl, toss together all the ingredients until incorporated and lay them out in a single layer on a baking sheet. Roast until golden and tender, 10 minutes. Transfer to a platter, then garnish with more thyme leaves and serve.