Not normally a favourite of mine, fiddleheads are a delight cooked this way. We were eating them like French fries.

350 grams (12 ounces) fiddleheads

2 tablespoons olive oil

Salt and freshly ground pepper

Preheat oven to 400 F.

Wash fiddleheads in several changes of water.

Remove any browned or tough tips. Pat dry as well as you can and toss with olive oil. Lay on a baking sheet lined with parchment paper. Season with salt and pepper and roast for 20 to 25 minutes or until fiddleheads are browned slightly but still a little juicy. Serves 4.