Ingredients
- Leftover roasted vegetables
- 3 sprigs of thyme
- 1 whole camembert
- 2 garlic cloves, peeled and halved
- 1 onion, sliced
- 20g butter
- 4 tbsp cranberry sauce
- Splash of balsamic vinegar
- 200ml water
- Salt and pepper for seasoning
- Leftover roasted vegetables
- 3 sprigs of thyme
- 1 whole camembert
- 2 garlic cloves, peeled and halved
- 1 onion, sliced
- 20g butter
- 4 tbsp cranberry sauce
- Splash of balsamic vinegar
- 200ml water
- Salt and pepper for seasoning
Preheat your oven to 180°C/350°F/gas 4.
Throw your leftover veggies (anything and everything!) into a roasting dish. Sprinkle with the leaves from the sprigs of thyme.
Create a space in the centre and pop in the whole camembert with a deep criss cross and stud with your sliced garlic cloves. Drizzle with oil and season.
Bake for 30 – 35 minutes until golden and bubbling.
Meanwhile in a pan soften the onion with butter and sal until translucent (around 10 – 15 minutes). Add the cranberry sauce, balsamic vinegar and the water. Cook until saucy. Add more water if you want to loosen it a little more.
Serve a heaped spoonful of veggies with the oozy camembert and drizzle over your sweet onion and cranberry sauce. It makes a fantastic main or can be served as a side to keep the festive feels alive!