Oven-Roasted Fiddlehead Ferns

Oven-Roasted Fiddlehead Ferns

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Body Ecology Diet, Dairy-Free, Diabetic-Friendly, Egg-Free, GAPS/SCD, Gluten-Free, Paleo, Vegan, Vegetarian
Meal type Other Vegetables, Side Dishes


  • 2 cups fiddlehead ferns (trimmed)
  • 1 Medium lemon (zested and juiced)
  • 3 tablespoons capers (optional)
  • 1 tablespoon coconut oil or ghee (melted)
  • 1/4 teaspoon sea salt


Step 1
Preheat oven to 400F.
Step 2
Coat inside of 9"x13" roasting pan with ghee or coconut oil.
Step 3
Bring a medium pot of water to a boil. Blanch fiddleheads for 2 minutes. Drain and plunge into an ice water bath or cold water to stop cooking.
Step 4
Drain. Toss with lemon juice, oil, capers and salt.
Step 5
Place in pan and roast for 12-15 minutes, until lightly browned and crisp around the edges.

Don’t be afraid to try fiddlehead ferns! Their bitterness, crunchiness and short-term availability make them something to look forward to every spring.

Maria Rickert Hong is a Certified Holistic Health Counselor who specializes in recovery from symptoms of almost autism, Sensory Processing Disorder, autism and ADHD.

She has recovered her own sons from Sensory Processing Disorder, asthma and acid reflux, and is the author of “Almost Autism: Recovering Children from Sensory Processing Disorder, A Reference for Parents and Practitioners.”

She is also a board member, media director and blogger for Epidemic Answers, a non-profit whose goal is to let parents know recovery is possible from autism, ADHD, SPD, allergies, asthma, autoimmune, Lyme and more.

Maria Rickert Hong – who has written posts on Maria Rickert Hong.

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