Care of Amy Symington

Make 6-8 servings

Ingredients

• 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

 Directions

1. Preheat the oven to 375 F. Thoroughly wash fiddleheads, remove any brown ends and pat dry.
2. In a large bowl, add the fiddleheads and drizzle 2 tbsp of oil over them. Toss the fiddleheads until they are coated in oil.
3. On a parchment paper lined baking sheet, evenly distribute the fiddleheads.
4. Roast for 20-25 minutes or until golden brown.
5. Meanwhile, in a food processor puree the remaining oil, cilantro, lime juice and zest and jalapeno together.  Season with salt and pepper.
6. Once the fiddleheads are roasted, toss together with the chutney in a large salad bowl and serve.