Description
A colourful, flavour-packed flatbread combining tender caramelized carrots and sweet potato with creamy melted Brie, crisp apple, tart dried cranberries, crunchy walnuts, and fresh thyme, finished with a warm lemony hot honey drizzle.
Ingredients
For the Caramelized Vegetables:
2 medium carrots, thinly sliced (180 g)
1 medium sweet potato, peeled and thinly sliced (250 g)
1 tbsp olive oil (15 ml)
1 tbsp maple syrup (20 ml)
½ tsp ground cinnamon (1 g)
¼ tsp smoked paprika (0.5 g)
¼ tsp salt (1 g)
For the Flatbread:
2 large flatbreads or naan breads (200 g)
6 oz Brie cheese, thinly sliced (170 g)
1 small apple, thinly sliced (150 g)
⅓ cup dried cranberries (40 g)
¼ cup chopped walnuts (30 g)
1 tsp fresh thyme leaves (1 g)
For the Hot Honey:
3 tbsp honey (63 g)
½ tsp red pepper flakes (1 g)
1 tsp fresh lemon juice (5 ml)
Instructions
1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Place the sliced carrots and sweet potato in a bowl. Add the olive oil, maple syrup, cinnamon, smoked paprika, and salt. Toss until the vegetables are evenly coated.
3. Arrange the vegetables in a single layer on the prepared baking sheet. Roast for 20–25 minutes, turning them once halfway through, until tender and lightly caramelized around the edges.
4. Place the flatbreads or naan breads on a baking sheet. Arrange the sliced Brie evenly over each flatbread, leaving a small border around the edges.
5. Scatter the roasted carrots and sweet potato over the Brie. Add the thinly sliced apple, dried cranberries, and chopped walnuts, distributing the toppings evenly across both flatbreads.
6. Bake for 8–10 minutes, or until the flatbread is crisp around the edges and the Brie has melted into a creamy layer over the toppings.
7. While the flatbreads are baking, combine the honey, red pepper flakes, and fresh lemon juice in a small bowl. Stir well. If the honey is too thick to drizzle easily, warm it gently for 20–30 seconds until loosened.
8. Remove the flatbreads from the oven and sprinkle with fresh thyme. Drizzle generously with the hot honey while the Brie is still warm and creamy.
9. Let the flatbreads rest for 2–3 minutes before slicing. Serve warm while the edges are crisp, the Brie is melted, and the roasted vegetables are tender.
Notes
Slice the carrots and sweet potato evenly so they roast at the same rate. Arrange the vegetables in a single layer and avoid overcrowding the pan so they caramelize properly. Use a firm, crisp apple for a pleasant contrast to the soft Brie and roasted vegetables. Bake the flatbread only until the Brie is melted and creamy to prevent the base from becoming overly crisp. Adjust the amount of red pepper flakes depending on your preferred level of heat. Drizzle the hot honey just before serving to help keep the flatbread crisp. Slice the flatbreads into smaller pieces for a seasonal appetiser, party snack, or sharing dish. Serve with a simple green salad or light vegetable side for a more complete meal. The roasted carrots and sweet potato can be prepared ahead of time and reheated during the flatbread baking process. Pecans or another crunchy nut can be substituted for the walnuts. Reduce or omit the red pepper flakes for a milder lemon honey finish. Large naan breads or other sturdy flatbreads can be used instead of flatbread. A soft, creamy cheese that melts well can be substituted for Brie.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American