Feel Good

Leftover Christmas veggie traybake with cranberry and brie

This five-ingredient traybake is the perfect way to use up your leftover Christmas veg and takes just 20 minutes.

Written by Beth Williams
Published 20.12.2023

INGREDIENTS

600g leftover roast veg, such as potatoes, carrots and parsnips

1 tbsp olive oil to drizzle

A few leftover woody herbs such as rosemary, thyme and sage, leaves  removed

150g brie (check it’s vegetarian, if need be), sliced

3 tbsp leftover cranberry sauce

1 tbsp pine nuts

Pesto to serve (optional)

 

METHOD

Heat the oven to 200°C/180°C fan/gas 6. Put the roast veg on a roasting tray, drizzle with olive oil, add black pepper and scatter the herbs over (reserve some to garnish), then roast for 15 minutes to heat through and crisp up.

Dot the brie over the roasted vegetables, then return to the oven for 5-8 minutes until melted.

Drizzle with the cranberry sauce, scatter with the pine nuts and the remaining herbs, then serve with pesto, if you like.

 

Recipe credit: Delicious

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