1small head cauliflower - cut into florets (about 2 1/2 cups)
2cupsbrussel sprouts - trimmed, ends cut off, and halved (I love the Trader Joe's 16 oz. bags)
4-5carrots - peeled and sliced into 1 inch pieces (about 2 cups)
1 1/2tablespoonsolive oil
1/4teaspoonground sea salt
1/4teaspoonfreshly ground black pepper
1can - 15 ounce white beans (cannelloni or navy), rinsed and drained
2tablespoonsminced shallots - about 1 large shallot
1tablespoonagave nectar - or maple syrup
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. *Test one of each vegetable to make sure they're soft.
While the veggies are cooking, 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.
Return the cooked vegetables to the large bowl. Add the can of white beans and golden raisins to the vegetable mix and stir. Set aside.
Drizzle the glaze over the vegetable mix and stir to coat. Best served immediately.
Nutrition based on 1 serving (out of a total of 12 servings)