Creamy polenta with roasted winter vegetables

Ingredients

• 450 ml water
• 50 ml vegetable cooking cream (or sweet cream)
• 70 g Franck polenta
• 10 g nutritional yeast (or grated hard cheese)
• 10 ml olive oil
• ½ teaspoon salt
• 20 ml olive oil
• 10 ml soy sauce
• 10 ml balsamic vinegar
• 10 ml maple syrup
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 garlic cloves
• 2 carrots
• 2 small beetroots
• 1 small sweet potato
• 100 g Brussels sprouts
• 1 purple onion
• 2 teaspoons pesto