Roasted Fiddlehead Ferns with Meyer Lemon and Capers

Snap up the curly spring vegetables and give them a garlicky kick
0 Ratings
Fiddlehead Ferns
Photo: Rachel Vanni/Tasting Table

Fiddlehead ferns are one of our favorite fleeting spring vegetables—not only to eat but to look at. The baby ferns have all of their fronds wrapped up in a vibrant green spiral, harvested before the fern can unfurl into a full plant. In this recipe, vibrant Meyer lemon juice and zest coat the vegetable with thyme, garlic and Fresno chile for a briny and tart side with a little kick.

This is a simple dish that's ready in less than 30 minutes, and it's all done on one sheet tray. Our only advice is to make sure the fiddleheads are clean before roasting. Though you may get lucky and find a pristine bunch, often the fronds will be covered in a brown husk, so rinse them and lightly scrub off the husk before roasting.

Check out our favorite vegetable-forward recipes.

Roasted Fiddlehead Ferns with Meyer Lemon and Capers

Recipe from the Tasting Table Test Kitchen

Yield: 2 to 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


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


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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →