Comforting side dish of Autumn Vegetables with sweet balsamic glaze, perfect for the holidays!
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.
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.
Return the vegetables to the large bowl. Add the white beans and golden raisins to the vegetable mix and stir. Set aside.