(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Pre-heat oven to 400°F. Line a baking sheet with parchment paper and add mushrooms, onions, carrots, and garlic cloves.
Melt 1 tablespoon of Country Crock® Plant Butter with fresh thyme, drizzle over vegetables and toss together until evenly coated. Season with salt and pepper and bake for 15-20 minutes, or until vegetables are tender and have some golden color.
While vegetables are roasting, stir together vegetable broth, nutritional yeast, flour, maple syrup and red wine vinegar.
Transfer roasted vegetables to a blender and add half of the broth mixture. Puree until smooth, then pour into a saucepan along with remaining broth mixture. Bring to a boil, stirring occasionally, then simmer for 5-7 minutes, until flavors are blended and sauce has thickened slightly.
Pass through a fine mesh sieve, discarding pulp. Add remaining 2 tablespoons of Country Crock® Plant Butter stirring until blended together. Serve immediately, and enjoy!
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