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500g new potatoes, halved
6 parsnips, peeled and quartered lengthways
500g orange sweet potato, cut into large
chunks
325g baby carrots, some with tops on
6 pickling onions, halved
80ml oil
2 tbsp poppy seeds
200g Brie, thinly sliced
Orange Dressing:
1/2 cup orange juice
2 garlic cloves, crushed
1 tbsp Dijon mustard
1 tsp white wine vinegar
1 tsp sesame oil |
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Method :
Preheat the
oven to 200C (400F/ Gas 6). Place all the vegetables with the oil in a
large baking dish. Toss the vegetables to coat with the oil. Bake for 50
minutes, or until the vegetables are crisp and tender, tossing them
every 15 minutes. Remove from the oven and sprinkle with the poppy
seeds. To make the orange dressing, whisk the ingredients together in a
small jug. Pour the dressing over the warm vegetables and toss. Top with
the Brie and serve immediately while still warm.
Serves 7
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