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Sunday, May 20, 2012

Roasted Fiddleheads and Shallots

So, in addition to a couple of other dishes, I decided to prepare some roasted greens and shallots last night.

Just real simply.

This only really takes about 15 minutes from start to finish, and it's delicious.

Technically it isn't really as good for you as steaming vegetables, because roasting takes out a fair bit of nutrients.  But it is delicious as a treat now and then.

We went to the farmer's market early on Saturday morning, and managed to snag some decent fiddlehead greens, asparagus, and a huge thing of shallots for pretty cheap (among other things).

Anyway... the prep is really simple, but the cooking is even easier.

Drizzle a touch of olive oil over everything, and then sprinkle some salt and pepper and your choice of a good dominant herb or spice.  We went with marjoram this time.  Give em all a good toss, and spread them out evenly, and then pop em in the oven.

It only takes about 10-12 minutes at about 400°.

Of course, roasting them together with other stuff would also be delicious (throwing them all in a pot with a pork loin or something...) but this was just about roasting some veggies singularly.

After about 5 or 6 minutes, give the pan a good shake, and possibly turn over some of the veggies, before popping them back in for the remaining 5 or 6 minutes.

What comes out after it all, is delicious, and golden, and full of intense flavour.

I don't even really love fiddleheads, but don't these look awesome?