Preheat the oven to 180C.
Remove other packaging and place the camemberts back into their wooden boxes and place them on a baking tray. Score the top of each one with an x and poke a peeled clove of garlic into each one. Set aside.
Mix the oil and rosemary in a bowl.
Steam the sprouts, parsnips and carrots for a 5 minutes to soften and slightly cook through.
Using a knife, carefully sharpen one end of each rosemary stalk to a point.
Alternating, thread the part-cooked vegetables onto the rosemary skewers (it may be easier to pierce the vegetables with a metal skewer first), then brush liberally with the oil.
Place them on a baking tray and cook both the skewers and camembert for 10-15 minutes until the cheese is soft and the vegetables begin to turn crispy.
Serve each camembert with a sprig of rosemary. To eat, dip the vegetables into the melted cheese.
Created by Veggie Desserts for Leisurecooker.co.uk
By Kate Hackworthy, www.veggiedesserts.co.uk
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