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Individual baked camemberts with roasted vegetable rosemary skewers

20 December 2016

A festive vegetarian starter of baked camembert with seasonal roasted vegetables skewered on rosemary.

Baked camemberts with vegetable skewers
Baked camemberts with vegetable skewers

Cooking time

20 minutes




For the camemberts

  • 6 mini baking camemberts
  • 6 cloves of garlic, peeled
  • 6 small sprigs of rosemary

For the skewers

  • 2 tsp olive oil
  • 2 tsp finely chopped fresh rosemary
  • 6 firm woody rosemary stalks
  • 12 Brussels sprouts
  • 2 parsnips, cut into thick rounds
  • 2 carrots, cut into thick rounds
  • 12 fresh cranberries


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

By Kate Hackworthy,

Visit our Christmas section for more delicious festive favourites


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.