Roasted Veggies

For a fondue, there are a vast array of roasted vegetables that would pair well.  Roasted potatoes and roasted broccolini are delicious with any kind of cheese fondue and are a great addition to the dipper choices.

INGREDIENTS

• 4 tbsp. olive oil
• kosher salt
• 8-10 stems of trimmed broccolini
• 2-3 c. baby potatoes

INSTRUCTIONS

1. Line two sheet pans with parchment paper. Preheat oven to 375°F.
2. On one sheet pan, toss the baby potatoes in 1-2 tablespoons of olive oil and a couple of pinches of kosher salt. Before roasting, ensure that all the potatoes are evenly coated.
3. Roast for 15-20 minutes until golden brown and the potatoes can be pierced easily with a fork.
4. On the second sheet pan, toss the broccolini with 1-2 tablespoons of olive oil and a big pinch of kosher salt. Roast for 5-8 minutes until the tops start to darken in colour.

Serve both as dipper options alongside the cheese fondues!