Individual baked Camemberts with roasted vegetable rosemary skewers

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

Three baked Camembert cheeses next to three vegetable skewers on a plate
Published - 9 Nov 2025
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Cooking time
20 mins
Serves
6

Ingredients

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

Method

  1. Preheat the oven to 180°C.
  2. Remove other packaging and place the Camemberts back into their wooden boxes. 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.
  3. Mix the oil and rosemary in a bowl.
  4. Steam the sprouts, parsnips and carrots for 5 minutes to soften and slightly cook through.
  5. Using a knife, carefully sharpen one end of each rosemary stalk to a point.
  6. 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.
  7. Place them on a baking tray and cook both the skewers and the Camemberts for 10-15 minutes until the cheese is soft and the vegetables begin to turn crispy.
  8. Serve each Camembert with a sprig of rosemary. To eat, dip the vegetables into the melted cheese.

Created by Kate Hackworthy of Veggie Desserts for Leisure cookers.

(Hero image credit: Veggie Desserts)

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