Beer Cheese fonude with roasted vegetables

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.


Roast the vegetables

Season with salt and pepper and roast until tender and lightly browned, about 20 to 25 minutes.


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.


Add beer

Add the beer and Worcestershire and bring to a simmer.


Toss cheese in cornstarch

In a small bowl toss the shredded cheese with the cornstarch, chili powder, paprika and cayenne.


Add the cheese

Add the cheese mixture slowly, stirring constantly until all the cheese has melted.


Serve hot

Garnish with chives and serve hot with the roasted vegetables and soft pretzels on the side.