Autumn vegetables and apple tray bake with cranberry, brie, thyme and walnuts
Lunch or Main, serves 2Upgrade 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.
- 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:
- 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.