Winter Fondue

Directions

1. PREHEAT oven to 400F. Line a baking sheet with parchment, spread out florets of broccoli, wedges of squash, and green onions.
2. DRIZZLE with a bit of Extra Virgin Olive Oil and toss together. Sprinkle with Florida Sunshine Salt Blend and Black Pepper - Medium Ground.
3. TRANSFER to the oven and roast for 10-15 minutes. Remove the broccoli and green onions; return baking sheet back to oven to roast remaining veggies for another 10 minutes. Turn heat down to 200°F and add all the veggies back to the baking sheet to keep warm.
4. MEANWHILE, to a medium saute pan, over medium heat, add a tablespoon of olive oil. When hot, add Brussel sprouts, cut side down to the pan. Sear for 1 to 2 minutes, until crispy and browned.
5. REMOVE from the pan and transfer to the baking sheet with the rest of the veggies.
6. IN a bowl, toss the gruyere and Manchego with the Arrowroot Powder and a squeeze of lemon juice.
7. POUR the prosecco into the fondue pot, placed over medium high heat. When the prosecco is warm, add the cheese, mustard, salt, and Nutmeg - Ground. Stir until smooth.
8. BRING to a simmer and continue to stir, it will thicken as it heats up.
9. TRANSFER all the veggies and slices of apple and bread to a serving platter and serve alongside the fondue pot.