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Autumn Vegetables with Balsamic Glaze | via veggiechick.com #vegan #glutenfree
Appetizers, Gluten Free, Nut free, Side dishes, Under 400 calories, Vegan Recipes

Autumn Vegetables w/ Balsamic Glaze

Comforting side dish of Autumn Vegetables with sweet balsamic glaze, perfect for the holidays!

Autumn Vegetables with Balsamic Glaze | via veggiechick.com #vegan #glutenfree

A couple weeks ago, I was unexpectedly in Phoenix, Arizona for a family emergency. My cousin, who is one of my best friends, had a stroke at the age of 41. It’s pretty devastating stuff, but he’s slowly getting better and I’m very hopeful he’ll be back to his hilarious self real soon. I love you Matt!

While I was in Scottsdale waiting to go to the hospital, I had some time to kill and a quick Yelp search brought me to a cute vegan friendly restaurant called True Food Kitchen. I ordered a tempeh-lettuce-tomato-avocado sandwich which tasted identical to my own Veggie BLT with Spicy Mayo (seriously, identical) and a side of Autumn Ingredient Salad. WOW, I was definitely impressed!

So this dish is inspired by that amazing salad at True Food Kitchen, although I changed it up quite a bit since I had no idea how they made it. I decided to make a balsamic based dressing and it was a good choice. I admit this vegetable side dish takes some time to make but if someone else is preparing Thanksgiving dinner and you are in charge of a side (as I am this year), this is the perfect dish that will impress your family! So crank up that music and get cooking!

To start, preheat your oven to 400 degrees. Prep all vegetables (if you can find pre cut bags of vegetables it’s a huge time saver), then toss the cauliflower, brussel 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.

Autumn Vegetables with Balsamic Glaze | via veggiechick.com #vegan #glutenfree

Bake the vegetables at 400 degrees 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. I recommend tasting one of each vegetable to make sure they’re equally soft.

Autumn Vegetables with Balsamic Glaze | via veggiechick.com #vegan #glutenfree
Return the vegetables to the large bowl. Add the white beans and golden raisins to the vegetable mix and stir. Set aside.

To make the balsamic glaze (this can be done while veggies are baking)- In a small saucepan, melt the vegan butter over medium heat. Add the shallots and cook until the shallots are soft, about 3 minutes, stirring occasionally. Reduce heat to low, and 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 immediately.

Note: If prepping this dish ahead of time, it’s best to keep the vegetables separate from the glaze until ready to serve. It’s also best served warm.

Autumn Vegetables with Balsamic Glaze | via veggiechick.com #vegan #glutenfree

Serve these veggies on the side of any holiday dinner, maybe even scoop them on top of some mashed potatoes. Yummmm….

Autumn Vegetables with Balsamic Glaze | via veggiechick.com #vegan #glutenfree

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Autumn Vegetables with Balsamic Glaze (Vegan, Gluten Free)

Comforting side dish of Autumn Vegetables with sweet balsamic glaze, perfect for the holidays!

Inspired by True Food Kitchen in Scottsdale, Arizona

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12
  • Category: Vegan, Gluten Free

Ingredients

  • 1 small head cauliflower, cut into florets (about 2 1/2 cups)
  • 2 cups brussel sprouts, trimmed, ends cut off, and halved (I love the Trader Joe’s 16 oz. bags)
  • 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 can (15 ounce) white beans (cannelloni or navy), rinsed and drained
  • 1 cup golden raisins

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 (or honey)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 400 degrees. Toss the cauliflower, brussel 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.
  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. Serve.Best served immediately.

Nutrition based on 1 serving (out of a total of 12 servings)

Autumn_veggies_nutrition

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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