Autumn vegetables and apple tray bake with cranberry, brie, thyme and walnuts
Main or Starter, 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.
Ingredients
This is how you make it:
- Heat the oven to 200°C.
- Cover a roasting tray with a sheet of baking paper.
- Toss the cut vegetables with olive oil, black pepper, salt and thyme (reserve a few sprigs for garnish) and divide over the roasting tray.
- Roast for 50-60 minutes until all veggies are golden brown and crisp*. Turn / shake up halfway cooking time.
- Switch off the oven. Dot the brie over the roasted vegetables, then return to the warm oven for 5-8 minutes or until melted.
- 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.