Sweet Chili Roasted Vegetables

[banslug]

This is from the most recent issue of Clean Eating Magazine. This is so YUMMY!!!!!! Thought I'd share in case you either missed it or don't get the mag.

Gayle

Sweet Chile Roasted Vegetables
2 T agave nectar
1 T water
1 T olive oil
1 T white balsamic vinegar
½ t chili powder
¼ t red chili flakes
¼ t each sea salt and black pepper
1 med head cauliflower, cut into 1” florets
24 this pieces asparagus, ends trimmed
1 C grape tomatoes, halved lengthwise

• Preheat oven to 400 and line 2 baking sheets with parchment paper.
• In a small bowl, whisk together all ingredients except for vegetables. Set aside.
• Place cauliflower florets in a large bowl, add half of the marinade mixture, and toss well until evenly coated. Arrange cauliflower in a single layer on 1 baking sheet.
• Using the same bowl, place asparagus and tomatoes, and toss with remaining marinade. Arrange asparagus and tomatoes on second baking sheet.
• Bake in the oven and roast for 12 to 15 minutes, or until all vegetables are tender and light golden brown.
• Toss veggies together and serve.

Nutritional Info: Makes 4 servings, each serving has 120 calories, 3.5g total fat, .5g sat fat, 20g carbs, 4g fiber, 14g sugars, 4g protein, 170mg sodium, 0mg cholesterol

Original Source: Clean Eating Magazine, July/August 2009 issue