Sweet Chile Roasted Vegetables

Ingredients

• 2 tablespoons agave nectar
• 2 tablespoons water
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 12 teaspoon chili powder
• 14 teaspoon red chili pepper flakes
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 medium head cauliflower
• 24 pieces thin asparagus
• ends trimmed
• 1 cup grape tomatoes
• halved lengthwise

Instructions

1. Preheat oven to 415F Line two baking sheets with parchment paper.
2. In a small bowl whisk all ingredients together except for vegetables.
3. Set aside.
4. Cut cauliflower into florets.
5. Place florets into a large mixing bowl and add half of marinade mixture.
6. Toss well until evenly coated.
7. Arrange cauliflower in a single layer on a baking sheet.
8. Add the asparagus and tomatoes to the marinade and toss to evenly coat vegetables.
9. Arrange asparagus and tomatoes on a second baking sheet.
10. Place both baking sheets in oven and roast vegetables for about 15 minutes or until vegetables are tender.
11. Serve immediately.