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Robyn Lawley's Brie Cheese Fondue with Roasted Vegetables
TODAY13Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 8 small potatoes (halved)
- 8 brussels sprouts (small)
- 1 red bell pepper (roughly cut into large strips)
- 1 yellow bell pepper (roughly cut into large strips)
- 1 red onion (roughly cut into large chunks)
- 1/2 sweet potato (or yam, roughly cut into large strips)
- 5 portobello mushrooms
- 2 Tbsp. extra-virgin olive oil
- 3 tsp. Herbes de Provence
- 3 sprigs fresh rosemary (pulled apart)
- 1 whole wheel pasta (double- or triple-cream Brie cheese)
- salt
- pepper
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