Cauliflower, carrots, Brussels sprouts, and beans in a slightly sweet balsamic glaze. These roasted veggies make a great side dish, but they also can be served on a bed of brown rice as an easy meal!

Autumn Vegetables With Balsamic Glaze [Vegan, Gluten-Free]

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Ingredients

For the Vegetables:
  • 1 small head cauliflower, cut into florets (about 2 1/2 cups)
  • 2 cups Brussels sprouts, trimmed, ends cut off, and halved
  • 4-5 carrots, peeled and sliced into 1-inch pieces (about 2 cups)
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon ground sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 15-ounce can white beans (cannellini or navy), rinsed and drained
  • 1 cup golden raisins
For the Balsamic Glaze:
  • 1 tablespoon vegan butter
  • 2 tablespoons minced shallots (about 1 large shallot)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 cup vegetable stock
  • 1 tablespoon agave nectar
  • 1 tablespoon lemon juice
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Preparation

  1. Preheat oven to 400°F. Toss the cauliflower, Brussels sprouts, and carrots in a large bowl with the olive oil, salt, and pepper. Cover a baking sheet with parchment paper and layer the vegetables evenly over the paper. Bake for 20-25 minutes, turning a couple times during baking so the vegetables don’t burn. Oven times may vary. It took me about 23 minutes.
  2. Return the vegetables to the large bowl. Add the can of white beans and golden raisins to the vegetable mix and stir. Set aside.
  3. While the vegetables are baking, make the balsamic glaze. In a small saucepan, melt the vegan butter over medium heat. Add the shallots and cook until shallots are soft, about 3 minutes, stirring occasionally. Reduce heat to low, let shallots cook for 1 more minute, then add the balsamic vinegar, olive oil, vegetable stock, agave, and lemon juice. Bring to a slow boil on low heat and cook until the glaze is reduced by half, about 15-20 minutes, stirring occasionally. Remove from heat, and let the sauce sit for 5 minutes.
  4. Drizzle the glaze over the vegetable mix and stir to coat. Best served immediately.
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