cookingwithcocktailrings.com
Prep the vegetables
Preheat oven to 400ºF (200ºC). Toss the broccoli, cauliflower and carrots in the olive oil and arrange in a single layer on an aluminum-foil-lined baking sheet.
1
Roast the vegetables
Season with salt and pepper and roast until tender and lightly browned, about 20 to 25 minutes.
2
Sauté aromatics
Heat a medium saucepan over medium heat, add the butter and allow to melt. Add the garlic and shallots and cook, stirring occasionally until the shallots are soft, about 4 minutes.
3
Add beer
Add the beer and Worcestershire and bring to a simmer.
4
Toss cheese in cornstarch
In a small bowl toss the shredded cheese with the cornstarch, chili powder, paprika and cayenne.
4
Add the cheese
Add the cheese mixture slowly, stirring constantly until all the cheese has melted.
5
Serve hot
Garnish with chives and serve hot with the roasted vegetables and soft pretzels on the side.
6