Brie-topped root veg bake

The Brie-topped Root Veg Bake

The Brie-topped Root Veg Bake is a delicious and hearty dish that combines the earthy flavors of root vegetables with the creamy richness of Brie cheese. It is a perfect choice for a cozy dinner or a special occasion. This recipe is easy to make and requires simple ingredients that are readily available.

Nutritional Benefits

This Brie-topped Root Veg Bake is not only delicious but also packed with nutritional benefits. Here are some of the key nutrients you can expect to find in this dish:

  1. Fiber: The root vegetables used in this recipe, such as carrots, parsnips, and potatoes, are excellent sources of dietary fiber. Fiber is essential for maintaining a healthy digestive system and can help regulate blood sugar levels.
  2. Vitamin C: Carrots and parsnips are rich in vitamin C, which is an important antioxidant that supports immune function and promotes healthy skin.
  3. Potassium: Potatoes are a great source of potassium, an essential mineral that helps regulate blood pressure and maintain proper heart function.
  4. Calcium: Brie cheese is a good source of calcium, which is necessary for strong bones and teeth.
  5. Protein: Brie cheese also provides a decent amount of protein, which is essential for muscle repair and growth.


To make the Brie-topped Root Veg Bake, you will need the following ingredients:

  1. 2 large carrots, peeled and sliced
  2. 2 parsnips, peeled and sliced
  3. 4 medium potatoes, peeled and sliced
  4. 1 onion, thinly sliced
  5. 2 cloves of garlic, minced
  6. 1 tablespoon olive oil
  7. Salt and pepper to taste
  8. 8 ounces Brie cheese, sliced
  9. Fresh thyme leaves for garnish

Processing Steps

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large baking dish, combine the sliced carrots, parsnips, potatoes, onion, and minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

Step 3: Cover the dish with aluminum foil and bake for 40 minutes.

Step 4: Remove the foil and arrange the sliced Brie cheese on top of the vegetables. Return the dish to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish with fresh thyme leaves before serving.

Tips and Recommendations

- To enhance the flavors of this dish, you can add some herbs such as rosemary or sage to the vegetable mix before baking.
- Make sure to slice the vegetables evenly to ensure they cook evenly.
- Serve this Brie-topped Root Veg Bake as a side dish with roasted chicken or grilled steak for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- When reheating, cover the dish with aluminum foil to prevent the cheese from burning.

Shopping List:

- 2 large carrots
- 2 parsnips
- 4 medium potatoes
- 1 onion
- 2 cloves of garlic
- 1 tablespoon olive oil
- Salt and pepper
- 8 ounces Brie cheese
- Fresh thyme leaves

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