Veggie Bake with Quince & Brie

Recipes
Written By Marshall Wilson

An incredibly easy and delicious veggie bake, made even better with creamy Unicorn Selections Ash Brie and sweet quince.
The perfect bake for a cosy weekend. Give it a go!

Ingredients

  • 1 x 125g wheel Unicorn Selections Ash Brie,
    cut into cubes

  • A handful each of parsnips, carrots and potatoes

  • 4 tbsp quince paste

  • 4 tbsp pine nuts

  • Fresh thyme, rosemary and herbs of choice

  • Olive oil

  • Salt and pepper

Method

  1. Preheat your oven to 200°C.

  2. Cut the potatoes into quarters and the parsnips and carrots into quarters lengthways. Arrange the vegetables evenly across a lined baking tray.

  3. Drizzle generously with olive oil and season with salt and pepper. Scatter over the thyme and rosemary, reserving some for garnish.

  4. Roast for 15 minutes, then remove from the oven and scatter the cubed Ash Brie throughout the vegetables.

  5. Return to the oven for another 5 to 10 minutes, or until the vegetables are tender and the Brie is melted and golden.

  6. While the vegetables and Brie are in the oven, toast the pine nuts in a dry frying pan over medium heat until lightly golden.

  7. Remove the tray from the oven and dot the quince paste throughout. Finish with the remaining fresh herbs and a sprinkle of the toasted pine nuts.

    Serve warm and dig in!

Watch it come together here!

Marshall Wilson
Next

Loaded Baked Brie & Wedges