Leftover Veggie Traybake (with brie and cranberry)

The perfect way to use up any leftover trimmings - recipe and image from Delicious Magazine

35 mins

Serves 2-4

What you'll need…

  • 600g leftover roast veg (potatoes, carrots, parsnips)
  • 1 tablespoon olive oil
  • Leftover herbs (rosemary, thyme, sage)
  • 150g Brie (sliced)
  • 3 tablespoons cranberry sauce
  • 1 tablespoon pine nuts
  • Pesto to serve (optional)
Brie traybake min

The method

1

Heat the oven to 200°C.

2

Place your leftover veg onto a roasting tray and drizzle with olive oil. Season to your liking and sprinkle any herbs you wish!

3

Place into the oven for 15 minutes to heat and crisp up the veg.

4

Place the brie over the roasted veg and put back into the oven for a further 5-8 minutes until melted.

5

Scatter the pine nuts, drizzle with cranberry sauce and serve with pesto (optional). Enjoy!

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