Robyn Lawley's Brie Cheese Fondue with Roasted Vegetables

• Vegetarian
• Gluten free

• Produce

  • 8 Brussels sprouts, small
  • 3 tsp Herbes de provence
  • 5 Portobello or button mushrooms
  • 8 Potatoes, small
  • 1 Red bell pepper
  • 1 Red onion
  • 3 sprigs Rosemary, Fresh
  • 1/2 Sweet potato or yam
  • 1 Yellow bell pepper

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 whole wheel Double- or triple-cream brie cheese

Found on today.com

Description

Directions

• Preparation Samantha Okazaki / TODAY 1. Preheat the oven to 400˚. Line a roasting tray with parchment paper. Arrange all of the vegetables (except the mushrooms) on the tray. Drizzle with the olive oil and season with the rosemary, herbes de Provence, salt and pepper. Roast for 30 minutes, turning the vegetables occasionally, then add the mushrooms and cook for another 10 minutes. (I usually test a potato with a fork.) 2. Use a knife to carve some scratches on top of the Brie, then place it in the center of the tray so it opens up as it cooks. Cook for another 5 to 10 minutes. 3. Voila! You have fondue. Serve with skewers for dipping the veggies if you have them, otherwise forks work fine. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color SI swimsuit model Robyn Lawley makes roasted veggie fondue Play Video - 4:16 (currentTime)) { % Your video begins in   function printNewWindow(contentWrapper, title, newWindow) { var ua = navigator.userAgent.toLowerCase(); var isAndroid = ua.indexOf(android) -1; //&& ua.indexOf(mobile); if (isAndroid) { var gadget = new cloudprint.Gadget(); gadget.setPrintDocument(url, title, contentWrapper); gadget.openPrintDialog(); } else { newWindow.print(); } return false; } function printRecipe(contentWrapper, title){ var newWindow = window.open(, Printrecipe, top=200,left=200,height=400,width=600); newWindow.document.write(+ title + + + + ); var recipe = Today.com + contentWrapper.innerHTML; setTimeout(function() { newWindow.document.body.innerHTML = recipe; newWindow.document.close(); newWindow.focus(); printNewWindow(contentWrapper, title, newWindow); newWindow.close(); }, 500); } Recipe tags Appetizer Entrée Date night Easy Party Quick Valentine’s Day Vegetarian American French Recipes Food On the show More Appetizer recipes Caprese Skewers Recipe Prosciutto, Green Olive and Melon Skewers Recipe Baked Chicken Wings with Cilantro Lime Yogurt Dipping Sauce Lobster Rangoon Wontons Recipe Pimento Cheese Stuffed Deviled Eggs recipe Turkey Sausage Rolls with Whole Grain Mustard Aioli recipe See more Appetizer TODAY Food Club A place where anyone can submit recipes, ask questions and share advice. Join the conversation! TODAY Food Video Red velvet and Mississippi mud brownies: Make them without a mix! Spaghetti, tiramisu: The Alberti brothers’ Valentine’s Day dinner New York strip steak for Valentine’s Day: Carson and Siri Daly show how Bacon roses are the Valentine's Day treat you need to try Popular in Food Lucky Charms and Cinnamon Toast Crunch oatmeal? Count us in! McDonald's has new chocolate Shamrock Shakes & we tried them How to stay sane while shopping at Costco with kids That liquid on the top of your yogurt, explained About TODAY Visit TODAY TODAY store TODAY apps Contact us Sitemap Jobs Terms & Conditions Privacy policy Closed captioning Advertise  AdChoices