Roasted Fiddleheads and Burrata Recipe

Ingredients:

• 2 cups fiddleheads
• 1 bunch radishes
• 1 medium lemon
• 2 tablespoons extra virgin olive oil, divided use
• Kosher salt, to taste
• Pepper, to taste
• 4 ounces burrata
• Crackers or sliced baguette

Directions:

1. Preheat oven to 450°F.
2. Remove dry, brown bits from fiddleheads. Rinse clean and trim ends. Add 1 tablespoon salt and prepared fiddleheads to pot of boiling water. Cook 12 minutes. While fiddleheads cook, prepare a bowl of ice water. Drain fiddleheads and plunge into ice water to cool. Drain again. Pat dry with towel. Set aside.
3. Trim tops and roots of radishes. Cut into quarters (eighths, if very large). Slice lemon into 1/8-inch thick rounds.
4. Line a rimmed baking sheet with parchment paper. Scatter fiddleheads, radishes, and lemon slices on parchment. Drizzle with one tablespoon olive oil and sprinkle with salt and pepper.
5. Roast 12 to 15 minutes, until vegetables are tender and slightly charred.
6. Nestle burrata in veggies on pan. Cut open and drizzle with olive oil. Season with salt and pepper.
7. Serve warm with crackers or baguette slices.