Sweet Chile Roasted Vegetables
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons agave nectar
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon red chili pepper flakes
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 medium head cauliflower
- 24 pieces thin asparagus, ends trimmed
- 1 cup grape tomatoes, halved lengthwise
directions
- Preheat oven to 415°F Line two baking sheets with parchment paper. In a small bowl whisk all ingredients together except for vegetables. Set aside.
- Cut cauliflower into florets. Place florets into a large mixing bowl and add half of marinade mixture. Toss well until evenly coated. Arrange cauliflower in a single layer on a baking sheet. Add the asparagus and tomatoes to the marinade and toss to evenly coat vegetables. Arrange asparagus and tomatoes on a second baking sheet.
- Place both baking sheets in oven and roast vegetables for about 15 minutes or until vegetables are tender. Serve immediately.
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RECIPE SUBMITTED BY
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Me in my kitchen, and at the Wild game.
I am a photographer, portrait and fine art, and I am a yoga instructor. Besides cooking, I enjoy fitness and yoga, reading, organizing, gardening, puzzles, family, and HOCKEY. GO WILD!!!! I love to cook for my large husband...he is a natural powerbuilder and has a lot of muscle to feed. People ask how he got so "huge" and he has to answer, my cooking of course!
We both work out a lot, so we eat a lot of healthy food...I cook a LOT! The recipes I post and save to my cookbooks are usually healthy and lower calorie, or can be adapted to be so.
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Garlic is the best!
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Yummy veggies!