This aged cheddar fondue seasoned with a combination of pilsner beer and Worcestershire is served with an assortment of roasted vegetables and is the perfect appetizer for a chilly fall day.
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.
Season with salt and pepper and roast until tender and lightly browned, about 20 to 25 minutes.
For the aged cheddar fondue:
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 and translucent, about 4 minutes.
Add the beer and Worcestershire and bring to a simmer.
In a small bowl toss the shredded cheese with the cornstarch, chili powder, paprika and cayenne.
Add the cheese mixture slowly, stirring constantly until all the cheese has melted.
Garnish with chives and serve hot with the roasted vegetables and soft pretzels on the side.