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Autumn Vegetables With Balsamic Glaze [Vegan, Gluten-Free]
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!
Ingredients You Need for Autumn Vegetables With Balsamic Glaze [Vegan, Gluten-Free]
How to Prepare Autumn Vegetables With Balsamic Glaze [Vegan, Gluten-Free]
- 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.
- Return the vegetables to the large bowl. Add the can of white beans and golden raisins to the vegetable mix and stir. Set aside.
- 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.
- Drizzle the glaze over the vegetable mix and stir to coat. Best served immediately.
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