• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Cut potatoes into 1⁄2-inch-thick wedges. • Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss potatoes on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• While veggies roast, cut broccoli into bite-size pieces if necessary. Halve, core, and thinly slice apple. • Halve and toast baguette; halve crosswise and slice into 1-inch pieces. • Place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes, tossing halfway through. Carefully uncover (watch out for steam!) and toss broccoli with salt and pepper.

• Meanwhile, heat cream sauce base, cheese roux concentrate, and 2 TBSP water (4 TBSP for 4 servings) in a small pot over medium-high heat until steaming and slightly bubbling, 1-2 minutes. • Reduce heat to medium. Add cheddar and mozzarella one small handful at a time, alternating and whisking constantly between additions, until melted.

• Arrange potatoes, carrots, broccoli, apple slices, and baguette pieces on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your surface.