Autumn vegetables and apple tray bake with cranberry, brie, thyme and walnuts

Lunch or Main, serves 2

Upgrade your tray bake by adding Autumn apples, melting brie and the surprisingly well matching addition of Cranberry Ketchup. Served with Lowlander Autumn Ale it's Autumn on a tray and in a glass, we promise.
Lowlander Botanical Beers_Recipe_Foodpairing_Cranberry Ketchup_Roasted vegetables Brie_landscape

Ingredients

  • 4 large carrots, cut into bite size pieces
  • 4 medium potatoes, skin on, cut into bite size pieces
  • 2 red onions, cut in wedges
  • 8 sprigs of fresh thyme
  • 100 gr brie, sliced
  • 3 tbsp of Lowlander Cranberry Ketchup
  • Black pepper
  • Sea salt flakes
  • Olive oil

This is how you make it:

  1. Heat the oven to 200°C.
  2. Cover a roasting tray with a sheet of baking paper.
  3. Toss the cut vegetables with olive oil, black pepper, salt and thyme (reserve a few sprigs for garnish) and divide over the roasting tray.
  4. Roast for 50-60 minutes until all veggies are golden brown and crisp*. Turn / shake up halfway cooking time.
  5. Switch off the oven. Dot the brie over the roasted vegetables, then return to the warm oven for 5-8 minutes or until melted.
  6. Drizzle the roasted vegetables with Lowlander Cranberry Ketchup sauce, a few sprigs of fresh thyme and scatter with the walnuts.

Best enjoyed with a glass of Lowlander Autumn Ale.

* Also perfect for dinner leftovers! Put the already roast vegetables on a roasting tray, drizzle with a bot of olive oil, add black pepper, then roast for 15 minutes to heat through and crisp up.