Beer Cheese Fondue with Roasted Vegetables

Step 1

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.

Step 2

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

Step 3

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.

Step 4

Add the beer and Worcestershire and bring to a simmer.

Step 5

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

Step 6

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

Step 7

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