Roasted Fiddleheads

Roasted Fiddleheads

in a fresh cilantro chutney (vegan, dairy and gluten-free)
Prep Time
10 Minutes
Cooking Time
20-25 minutes
6-8 Servings


  • Large bowl
  • Parchment paper
  • Baking sheet
  • Food processor



  • 3 tbsp extra virgin olive oil
  • 2 lb fiddleheads
  • 1/2 bunch cilantro, washed and stems trimmed
  • 2 limes, zested and juiced
  • 1 jalapeno, seeds removed and minced
  • Sea salt and fresh black pepper to taste


1. Preheat oven to 375 F. Thoroughly wash fiddleheads, remove any brown ends and pat dry. 

2. In a large bowl add fiddleheads and drizzle 2 tbsp oil over.  Toss fiddleheads until they are coated in oil.

3. On a parchment paper lined baking sheet evenly distribute fiddleheads.

4. Roast for 20-25 minutes or until golden brown.

5. Meanwhile, in a food processor puree remaining oil, cilantro, lime juice and zest and jalapeno together.  Season with salt and pepper.

6. Once the fiddleheads are roasted, toss together with chutney in a large salad bowl and serve.