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Ingredients
- 600g roast mixed veggies, such as potatoes, carrots, sprouts and parsnips
- 1 tbsp olive oil
- 1 tbsp rosemary and sage leaves
- 150g brie, sliced
- 3 tbsp cranberry sauce
- 1 tbsp pine nuts
- A dollop of pesto, to serve
Method
- Preheat the oven to 200C. Pop the roast veg onto a roasting tray, drizzle with oil and seasoning, and scatter with herbs. Roast for 15 mins to crisp up. Dot with the brie, then roast for 8 mins more. Drizzle with cranberry sauce, scatter with pine nuts and some more herbs, and serve with a dollop of pesto.
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