Use up your leftover Christmas veg in the best way. Such a simple idea, but stunning and easy for the day after Christmas Day.
Mix up some festive veggies, brie and cranberry sauce then bake in the oven for the ultimate Christmas veggie tray-bake.
Recipe from Delicious Magazine
Ingredients
21 oz (600g (roughly) 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
7oz (200g) brie, sliced
3 tbsp leftover cranberry sauce
2 tbsp pine nuts
Pesto to serve (optional)
Heat the oven to 400F/200°C/180°C fan/gas 6.
Put the roast veggies 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 8-10 minutes until melted.
Drizzle with the cranberry sauce, scatter with the pine nuts and the remaining herbs, then serve with pesto, if you like.