Spiced Vegetable & Brie Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with oil.

Cut vegetables

Peel and slice carrots into 1/4-inch thick coins or half-moons so they equal about 2 cups. Core and cut red bell pepper into 1/2-inch pieces (1 cup). Trim ends of zucchini and cut into 1/2-inch rounds or half-moons (1 cup). Peel and cut red onion into 1/2-inch wedges (1/2 cup). Place all vegetables in a large bowl.

Season vegetables

Add 2 tablespoons minced garlic, 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper to the bowl. Toss thoroughly so vegetables are evenly coated.

Roast

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 18-22 minutes, stirring once halfway through, until vegetables are tender and edges caramelize.

Finish

Remove from oven and immediately drizzle 1 tablespoon fresh lemon juice over the warm vegetables and toss. Taste and adjust seasoning with a pinch more salt or pepper if needed. Keep warm while you prepare the brie and bread.

Prepare bread

Slice the baguette or loaf into 1/2-inch slices. Brush each slice lightly with about 1 teaspoon olive oil (or a little melted butter). Arrange on a baking sheet and toast in the oven at 400°F (205°C) for 6-8 minutes, or until golden and crisp. Alternatively, grill slices for 1-2 minutes per side.

Warm the Brie (optional)

If you prefer the brie warm and melty, place the whole wheel or wedge on a small oven-safe dish and bake at 350°F (175°C) for 8-10 minutes until softened but not fully collapsed. Remove from oven and let rest 1 minute.

Assemble crostini or open sandwiches

If using sliced brie: place a thin slice of brie on each toasted bread. If using a warm wheel: spread or spoon softened brie onto toasts. Top each with 2-3 tablespoons of the roasted spiced vegetables. Drizzle each assembled piece with about 1 teaspoon honey, sprinkle with a pinch of fresh thyme leaves and scatter some chopped toasted walnuts or pecans. Add a few microgreens or arugula if using.

Serve

Arrange on a serving platter. Serve immediately while toasts are crisp and brie is warm or soft. Leftover vegetables can be refrigerated up to 3 days; assemble just before serving.