Description

This fondue doesn't require a fondue pot. Just use your oven and a roasting pan. Enjoy this as an appetizer, or even as the meal! What could be simpler?

Ingredients

• 8 small potatoes, halved
• 8 small brussels sprouts
• 1 red bell pepper, roughly cut into large strips
• 1 yellow bell pepper, roughly cut into large strips
• 1 red onion, roughly cut into large chunks
• 1/2 sweet potato or yam, roughly cut into large strips
• 5 portobello or button mushrooms
• 2 T. extra-virgin olive oil
• 3 t. herbs de Provence
• 3 sprigs fresh rosemary, pulled apart
• 1 whole wheel double or triple cream Brie cheese
• salt, to taste
• freshly ground black pepper, to taste

Steps

1. Wash veggies, pat dry with paper towels; cut into bite sized pieces.
2. Preheat oven to 400 degrees. Line a roasting/baking sheet with parchment paper.
3. Arrange vegetables (except for the mushrooms) on the sheet. Drizzle with the olive oil; season with the fresh rosemary, herbs de Provence, salt and pepper.