Preheat oven to 350 degrees.

Wash fiddleheads in cold water, doing your best to remove the leaf-like ferns. Because fiddleheads are harvested from the wild, wash them a second time to ensure they are clean.

Toss in balsamic vinegar, olive oil, garlic, salt and pepper until combined.

Spread on a parchment-lined baking sheet then put them in the oven, cooking for 8-10 minutes until they are fully cooked. Fiddleheads should retain a bit of crunch to them so don't overcook them!

Serve and enjoy right away - best with a white wine, chicken or even as a side dish to steak.