Roasted vegetables and dipping From'Chaud

Roasted vegetables and dipping From’Chaud

15 min
45 min
3 people

Ermitage cheese used : From’Chaud

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  • From’Chaud 200g of From’ Chaud
  • potatoes 1 firm-fleshed potatoes
  • broccoli 1 head of broccoli
  • ½ squash butternut squash
  • beets 1 raw beet
  • carottes fanes 8 small carrot tops
  • garlic 1 head of garlic
  • fresh thyme Some fresh thyme
  • fresh parsley Some Fresh parsley
  • paprika A pinch of paprika
  • olive oil A little bit of olive oil


  1. Preheat the oven to 180°C.
  2. Clean all vegetables and herbs thoroughly.
  3. Peel the beetroot, butternut squash (seeds removed) and carrots, and cut the broccoli into pretty florets. Cut the head of garlic in half.
  4. Cut the beetroot and butternut squash into slices of about 1 cm. For potatoes (with skin), cut slightly thinner slices.
  5. Season the vegetables with 4 tablespoons of olive oil, 1 teaspoon of paprika, fresh thyme, salt and pepper. For ease of use, mix all the ingredients in a large bowl. All the vegetables should be well covered with the seasoning.
  6. Place the vegetables on a baking tray with a sheet of greaseproof paper and bake for 40 minutes. Check the cooking, the vegetables should be firm but tender. Continue cooking if necessary (be careful – if the vegetables are too soft, it will be difficult to dip them in the From’Chaud).
  7. Prepare the From’Chaud: open the packaging, cut the edges of the paper, form a square. Add a drizzle of olive oil and a twist or two of freshly ground pepper. Cook for 10 to 15 minutes.
  8. Sprinkle the From’Chaud with freshly chopped parsley and dip your vegetables in it!