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

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

Preheat the oven to 180C.
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.
Mix the oil and rosemary in a bowl.
Steam the sprouts, parsnips and carrots for 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 the Camemberts 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 Kate Hackworthy of Veggie Desserts for Leisure cookers.

(Hero image credit: Veggie Desserts)

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