Robyn Lawley's Brie Cheese Fondue with Roasted Vegetables

Brussels sprouts, small

Herbes de provence

Portobello or button mushrooms

Potatoes, small

Red bell pepper

Red onion

sprigs Rosemary, fresh

Sweet potato or yam

Yellow bell pepper

Salt and pepper

Olive oil, extra-virgin

whole wheel Double- or triple-cream brie cheese