Roasted Spring Veggies with Curry Oil

Roasted Spring Veggies with Curry Oil

These veggies make for an amazing lunch, or a great side, served with meat and rice.

Hostas, which are totally edible, can be harvested as shoots in the spring. Just take a couple per patch and you won’t even notice (or sneak some from the neighbour’s). 

If harvesting hosta shoots might just endanger your marriage, feel free to swap them out for asparagus. Just break the spears into 2-3 pieces. 

Check out my Curry Oil recipe for an amazing condiment for these veggies! 

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 servings as a side or 2 as a main


  • 2 big handfuls fiddleheads
  • 1 handful hosta shoots or asparagus pieces
  • 2-4 pheasant back mushrooms (Polyporus squamosus)
  • 1 tablespoon (15ml) melted duck fat or vegetable oil
  • Salt and pepper



Preheat oven to 450°F (230°C, gas mark 8).


Bring a pot of water to the boil. 

Add the fiddleheads, boil for 2-5 minutes (WARNING: the USDA and Health Canada recommend you boil fiddleheads for at least 15 minutes. I think that’s overkill, but what do I know? Use your own discretion.), then transfer to cold water, discarding the cooking water. 

Once cool, drain them and shake dry. 


Meanwhile, scrape the pores off of the mushrooms and trim off any tough pieces. 

Slice the mushrooms thinly. 


Toss the fiddleheads, hosta shoots (or asparagus), and mushroom in the duck fat or oil, then season with salt and pepper and toss again. 

Dump everything onto a baking sheet and put in the oven for 20 minutes, tossing once.


To serve, drizzle with curry oil. Sprinkle on more salt if necessary. Enjoy!

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