Autumn Vegetables With Balsamic Glaze Recipe

Name: Autumn Vegetables With Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head (small) Cauliflower, Cut Into Florets (about 2 1/2 Cups); 2 cups Brussels Sprouts, Trimmed, Ends Cut Off, And Halved (I Love The Trader Joe's Bags); 4 Carrots, Peeled And Sliced Into 1 Inch Pieces (about 2 Cups); 1-1/2 Tablespoon Olive Oil; 1/4 teaspoons Ground Sea Salt; 1/4 teaspoons Freshly Ground Black Pepper; 15 ounces, weight Canned 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 cups Balsamic Vinegar; 2 Tablespoons Olive Oil; 1/4 cups Vegetable Stock; 1 Tablespoon Agave Nectar (or Honey); 1 Tablespoon Lemon Juice

Servings: persons

1 head (small) Cauliflower, Cut Into Florets (about 2 1/2 Cups)
2 cups Brussels Sprouts, Trimmed, Ends Cut Off, And Halved (I Love The Trader Joe's Bags)
4 Carrots, Peeled And Sliced Into 1 Inch Pieces (about 2 Cups)
1-1/2 Tablespoon Olive Oil
1/4 teaspoons Ground Sea Salt
1/4 teaspoons Freshly Ground Black Pepper
15 ounces, weight Canned 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 cups Balsamic Vinegar
2 Tablespoons Olive Oil
1/4 cups Vegetable Stock
1 Tablespoon Agave Nectar (or Honey)
1 Tablespoon Lemon Juice

1
Preheat oven to 400u00b0F.
2
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.)
3
Return the vegetables to the large bowl. Add the white beans and golden raisins to the vegetable mix and stir. Set aside.
4
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.
5
Drizzle the glaze over the vegetable mix and stir to coat. Serve. Best served immediately.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 head (small) Cauliflower, Cut Into Florets (about 2 1/2 Cups), 2 cups Brussels Sprouts, Trimmed, Ends Cut Off, And Halved (I Love The Trader Joe's Bags), 4 Carrots, Peeled And Sliced Into 1 Inch Pieces (about 2 Cups), 1-1/2 Tablespoon Olive Oil, and more.

Yes, Autumn Vegetables With Balsamic Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetables With Balsamic Glaze

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