| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 2g | 50g |
| sugars | fibre | protein | salt |
| 25g | 6g | 10g | 0.5g |
Situated somewhere between an appetizer and a side dish, the Grilled Fiddleheads with Balsamic Glaze recipe resides as a top-tier selection among my culinary creations. Bearing a strong connection to my Texan roots, it’s a nod to summer family barbecues where we, funnily enough, had limited veggie options. But we’re not here to repeat old patterns; we aim to reinvent culinary traditions and incorporate some well-deserved green into the mix. 
A Love Letter to Fiddleheads
Why choose fiddleheads, you might ask? Well, it’s quite simple – fiddleheads are nature’s gift to the culinary world. Derived from young ferns, these spiraling greens are a nutritional powerhouse. They pop up in the spring, bringing a fresh taste and a heap of health benefits with their arrival. Fiddleheads are packed with antioxidants, omega-3 and omega-6 fatty acids, fiber, and iron. They’re also high in potassium, which can help regulate a steady heart rate and blood pressure. It’s hard to beat fiddleheads in the nutrition department.
Searing these green delights brings out their unique flavor profile – a blend of asparagus, broccoli, and spinach. The addition of a balsamic glaze takes this dish to a new realm of deliciousness, the kind that makes you go “hmmm” with the very first bite.
Cooking Up the Perfect Match
But what does one pair with Grilled Fiddleheads with Balsamic Glaze? If you’re going the Tex-Mex way, think Smoky Pulled Pork Tacos or Chili-Roasted Cod. The balsamic glaze complements the robust flavors of smoked meats and the tangy kick of lime-infused fish very well, indeed. For vegetarians, a side of Spicy Black Bean Quinoa Salad makes for a hearty meal that is packed with flavor and rich in protein.
The Grilled Fiddleheads with Balsamic Glaze recipe perfectly marries my Southern roots with my love for innovative food adventures. I find it, much like teaching, endlessly rewarding to witness people broaden their taste horizons and find joy in delicious, hearty vegetables. So, give these gently charred, glazed fiddleheads a try! They are bound to become a standout in your culinary repertoire.
What You’ll Need
- 2 lbs fiddleheads, cleaned and trimmed
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup balsamic vinegar
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
Method
Step One
Firstly, rinse the fiddleheads under cold water to remove any dirt or grit and trim off any brown ends. Place them in a large bowl and set aside.
Step Two
In a small bowl, combine the olive oil, salt, and black pepper. Drizzle this mixture over the fiddleheads and toss well to coat.
Step Three
Preheat your grill to medium-high heat. Spread the fiddleheads out in a single layer on the grill and cook for about 10 minutes, turning them occasionally, until they are tender and slightly charred.
Step Four
While the fiddleheads are grilling, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, minced garlic, honey, brown sugar, and cornstarch. Heat the mixture over medium heat, stirring constantly, until it thickens to a glaze consistency.
Step Five
Remove the fiddleheads from the grill and place them in a large bowl. Drizzle the balsamic glaze over the fiddleheads and toss well to coat. Served while it’s still warm and enjoy your grilled fiddleheads with balsamic glaze.
