Brie Cheese Fondue with Roasted Vegetables
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
Directions
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Wash veggies, pat dry with paper towels; cut into bite sized pieces.
Preheat oven to 400 degrees. Line a roasting/baking sheet with parchment paper.
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.
Roast 30 minutes, turning vegetables occasionally; add mushrooms; cook 10 minutes. Potatoes will be fork tender when done.
Unwrap Brie; use a knife or fork to carve some scratches on top of the Brie; place it in the center of the baking sheet with veggies around it, so it opens up as it cooks. Cook for another 5 - 10 minutes.
Serve using skewers for dipping the veggies or use forks.