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Beer Cheese Fondue with Roasted Vegetables

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.
Course Appetizer
Cuisine American
Keyword beer, broccoli, cauliflower, cheddar, cheese, fondue, roasted, root vegetable, vegetable
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4

Ingredients

For the roasted vegetables:

  • ½ pound broccoli florets
  • ½ pound cauliflower florets
  • ½ pound carrots
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the aged cheddar fondue:

  • 2 tablespoons unsalted butter
  • 2 cloves garlic chopped
  • 1 tablespoon chopped shallot
  • ¼ cup pilsner beer
  • ½ teaspoon Worcestershire
  • ½ lb. aged sharp Cheddar cheese shredded
  • 1 teaspoon cornstarch
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • 1/8 teaspoon cayenne
  • 1 teaspoon chopped chives for garnish
  • Soft pretzels for serving

Instructions

For the roasted 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.
  • Season with salt and pepper and roast until tender and lightly browned, about 30 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.
  • Serve the cheese hot garnished with chives with the roasted vegetables and soft pretzels on the side.