Traybake Roast Veg With Black Truffle Brie

INGREDIENTS

• 600g roast veg, such as potatoes, carrots, pumpkin, kumara, parsnips, peppers, brussels sprouts, cauliflower, broccoli 
• 1 tbsp olive oil to drizzle
• A few woody herbs such as rosemary, thyme and sage, leaves removed
• 100g Black Truffle Brie, sliced
• 1 tbsp pine nuts

• Pesto to serve (optional)

INSTRUCTIONS

1. Heat the oven to 200°C. Spread the veg on a roasting tray, drizzle with olive oil, add black pepper and scatter the herbs over (reserve some to garnish), then roast for 40 minutes
2. Dot the brie over the roasted vegetables, then return to the oven for 5-8 minutes until melted.
3. Scatter with the pine nuts and the remaining herbs, then serve with pesto, if you like.

Tip: Drink with a soft and rounded red like a NZ Pinot noir.