Autumn Vegetables with Balsamic Glaze

Preheat oven to 400ºF.

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. (Try one of each vegetable to make sure they’re soft.)

Return the vegetables to the large bowl. Add the 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. Serve. Best served immediately.