Name: Roasted Carrot & Beet Flatbread with Brie & Honey Orange Drizzle
Ingredients: 1 large flatbread or naan; 2 medium carrots, peeled and sliced into thin rounds; 1 medium beet, peeled and sliced into thin rounds; 4 oz brie cheese, sliced; 2 tbsp olive oil; 1 tsp dried thyme; Salt and black pepper to taste; 2 tbsp honey; 1 tbsp fresh orange juice; 1 tsp orange zest; Fresh arugula for garnish (optional)

Description

A vibrant and savory flatbread topped with roasted carrots and beets, creamy brie, and a sweet-tangy honey orange drizzle.

Ingredients

Scale

For the Crust:

1 large flatbread or naan
2 medium carrots, peeled and sliced into thin rounds
1 medium beet, peeled and sliced into thin rounds
4 oz brie cheese, sliced
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
2 tbsp honey
1 tbsp fresh orange juice
1 tsp orange zest
Fresh arugula for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Toss carrot and beet slices with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
Place flatbread on a baking sheet. Arrange roasted carrots and beets evenly over the flatbread, then top with slices of brie.
Bake flatbread in the oven for 8-10 minutes until the cheese is melted and the edges are crisp.
While baking, whisk together honey, orange juice, and orange zest in a small bowl to make the drizzle.
Remove flatbread from oven, drizzle with honey orange mixture, and garnish with arugula if desired. Slice and serve warm.

Notes

You can customize the seasonings to taste.