Roasted Fiddleheads, Carrots, and Haricot Vert
It's time to get fancy with your vegetables! This side dish combines roasted fiddleheads, heirloom carrots, and haricot vert with feta cheese and fresh parsley.
Course: Side
Author: We are not Martha
Ingredients
  • 4 oz. fiddleheads trimmed and thoroughly washed
  • 8 oz. heirloom carrots washed
  • 6 oz. haricot vert washed
  • 2 1/2 Tbsp olive oil divided
  • Salt and pepper
  • 1/4 cup crumbled feta cheese
  • 2 Tbsp chopped parsley
Instructions
  1. Pre-heat oven to 400 degrees.
  2. Combine fiddleheads with 1/2 Tbsp. olive oil and salt and pepper and place on parchment paper covered baking sheet.
  3. Combine heirloom carrots with 1 Tbsp olive oil and salt and pepper and place next to fiddleheads on baking sheet.
  4. Combine haricot vert with 1 Tbsp olive oil and salt and pepper and place next to carrots on baking sheet.
  5. Roast vegetables at 400 degrees for about 20-25 minutes, until lightly browned.
  6. Arrange vegetables on a platter and top with crumbled feta cheese and parsley.