Roasted Fiddleheads and Fennel with Pesto-Dijon Sauce

While yesterday was not the day to be roasting veg and boiling lentils in a second story walk-up, this dish was a welcome, plant-based reprieve from the stodgier, carb-and-cheese laden dishes we’ve been eating of late, a great use of the fiddleheads I had leftover from the one million my BFF brought me the other day and, quite frankly, it was what was on the meal plan.

This dish works just as well with, say, broccoli or asparagus or any number of other vegetables that have some tooth that aren’t fiddleheads, so don’t hold off until those goodies come back ’round again because a big bowl of veg in a flavourful dressing does a body good.

I chose to serve this over French lentils because their flavour goes so well with roasted veg, especially the earthiness of the fiddleheads, but it can just as deliciously be served over rice or pasta or even potatoes. It also works well as a salad, which certainly won’t head up a second story walk-up quite the way the roasted version does.

You’ll want to start a good hour or so before you plan to eat so the veg has some time to marinate, but it goes together within half an hour after that.

What you need:

  • 1 large red onion, sliced
  • 2 cups fiddleheads
  • 1 fennel bulb, sliced (I like to use the bulb AND the top bits and fronds because flavour is good, texture is good and I’m a heathen)
  • 1 cup grape tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 3-4 cloves of garlic, pressed
  • Salt and pepper to taste
  • 1/4 cup of pesto
  • 1 tablespoon dijon mustard
  • 2 tsp honey or maple syrup
  • 1/2 cup of cold water

What you do:

  1. An hour or two before you’re ready to cook the dish, combine the veg, oil, lemon juice, garlic, salt and pepper and set it aside to marinate.
  2. Preheat oven to 400 degrees.
  3. Toss the marinated veg in an even, single layer on a baking sheet (or two, if necessary) and put it in the oven to roast for 20-30 minutes or until al dente.
  4. In a small saucepan, combine the pesto, dijon, honey and water and heat over high heat. Reduce heat to low as soon as it comes to a boil.
  5. Serve hot over lentils/rice/pasta, drizzled with a couple of tablespoons of the pesto-dijon sauce.

 

 

 

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