Go Back

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.
No ratings yet
Print Pin
Course: Side
Cuisine: American
Keyword: Fiddleheads Recipes, Roasted Vegetables, Summer Vegetables
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Sues


  • 4 oz. fiddleheads, trimmed and thoroughly washed
  • 8 oz. heirloom carrots, washed
  • 6 oz. haricot vert, washed
  • 2 ½ Tbsp olive oil, divided
  • Salt and pepper
  • ¼ cup crumbled feta cheese
  • 2 Tbsp chopped parsley


  • Pre-heat oven to 400 degrees.
  • Combine fiddleheads with ½ Tbsp. olive oil and salt and pepper and place on one third of a parchment paper covered baking sheet.
  • Combine heirloom carrots with 1 Tbsp olive oil and salt and pepper and place next to fiddleheads on baking sheet.
  • Combine haricot vert with 1 Tbsp olive oil and salt and pepper and place next to carrots on baking sheet.
  • Roast vegetables at 400 degrees for about 20-25 minutes, until lightly browned.
  • Arrange vegetables on a platter and top with crumbled feta cheese and parsley.
Pin this Recipe for Later!Mention @wearenotmartha and share a photo if you've made the recipe!