Roasted Fiddleheads and Burrata Recipe

Roasted Fiddleheads and Burrata

Serves 4 as an appetizer

Fiddleheads, the coiled tops of edible ferns, are only in season for a very short window in the spring. This simple preparation highlights their fresh, unique flavor.


  • 2 cups fiddleheads
  • 1 bunch radishes
  • 1 lemon, medium
  • 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
  • Kosher salt
  • Pepper
  • 1 ball burrata
  • Crackers or sliced baguette


  1. Preheat oven to 450°F.
  2. Remove dry, brown bits from centers of fiddleheads. Rinse and drain. Trim ends.
  3. Cook fiddleheads in a large pot of boiling, salted water for 12 minutes. While fiddleheads cook, prepare a bowl of ice water. Drain fiddleheads and transfer to ice water to cool. Drain well. Pat dry on a clean kitchen towel.
  4. Trim tops and roots of radishes. Cut into quarters (eighths, if very large). Slice lemon into 1/8-inch-thick rounds.
  5. 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.
  6. Roast 12 to 15 minutes, until vegetables are tender and slightly charred.
  7. Nestle burrata in veggies on pan. Cut open and drizzle with olive oil. Season with salt and pepper.
  8. Serve warm with crackers or baguette slices.


Amount Per Serving (based on 4 servings)
Calories: 160
Total Fat: 14 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 20 mg
Sodium: 95 mg
Carbohydrates: 12 g
Fiber: 2 g
Total Sugar: 6 g
Added Sugars: 0 g
Protein: 9 g
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