Roasted Camembert and honey-glazed vegetables recipe

Posted on 1 August 2013

It’s not often that you’ll see me without a silk scarf. This is because it makes me feel classy, even if my socks are holey or my shoes are – surprise! – more accurately described as slippers. In this recipe, roasted Camembert acts as the silk scarf: distracting you from how thrown-together the rest of the meal is by bringing a touch of class. It’s ideal for a relaxed supper with old friends, because it’s absurdly easy (leaving more time for wine and chattering) but still feels like a treat. If you want to get even more indulgent, have a look at this cheese fondue recipe.

Roasted veggies are one of my favourite things about winter to begin with: a hodge-podge of beautiful colours, slightly crisp and caramelised, with some texture on the charred bits. You can use any vegetables you like here, really, but this time we went with a hearty mix of butternut, beetroot, cherry tomatoes and button mushrooms, with broccoli standing in as the token green thing. A whole wheel of Camembert per person is excessive (but surprisingly possible) so you can share, but I wouldn’t go for any less than a half each if you want to avoid a riot. Cheese has protein in it, right? It’s a simple health choice.

 

 

Roasted Camembert with honey-glazed vegetables

 

 

Ingredients

Serves 4

A vegetable mix: I’d recommend butternut, red peppers, beetroot, potatoes, cherry tomatoes, whole mushrooms, onions, and garlic

2 tablespoons olive oil

2 tablespoons of balsamic vinegar

1 1/2 tablespoons of honey

2 – 4 wheels of Camembert

A pinch of herbes de provence to garnish the Camembert

One French loaf

 

Method

1. Chop your vegetables and add to a roasting pan, reserving anything with a short cooking time such as cherry tomatoes or broccoli.

2. Whisk the olive oil, vinegar and honey together and drizzle over the veggies, then roast them at about 180 degrees.

3. Pour yourself a glass of wine and relax for the next twenty to thirty minutes.

4. When the harder vegetables are almost done, add your quick cooking vegetables and roast for another ten minutes.

5. Push the vegetables into the corners to make space for your Camembert, sprinkle the herbes de provence on top, then put them back in to roast for 5 – 10 minutes (they don’t tend to brown, but should be very soft).

6. Serve with crusty French bread and/or a salad.

Note: be careful when cutting the melted Camembert into halves. It will spill everywhere, and unevenly distributed cheese goo can end friendships.

Want to get more adventurous with cheese? Try this rosemary-and-garlic baked Camembert with honey-glazed pear and almonds or a Camembert creme brûlée.






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