Roasted Fall Veggie Platter with Black Truffle Aioli

Ingredients

• 3 Dr. Praeger's Brussels Sprouts Cakes
• 1 yellow bell pepper
• 1 small purple sweet potato (peeled and sliced into rounds)
• 2 rainbow carrots (peeled and sliced into rounds)
• 1 Golden beet (peeled and sliced into rounds)
• 1 small piece of a shallot (outer paper-y layers removed)
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 3⁄4 cups avocado oil mayo ((for the aioli))
• 1 tablespoon black truffle oil ((or sub white truffle oil--- for the aioli))
• 2 teaspoons balsamic glaze ((for the aioli))
• 1 tablespoon chopped roasted shallot ((for the aioli))
• 2 tablespoons pumpkin butter ((for the mustard sauce))
• 1 tablespoon grainy mustard ((for the mustard sauce))
• 6 asiago cheese sticks (or other cracker you want to serve)