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Sweet Chile Roasted Vegetables

june 23 010

This recipe is perfect for jazzing up your weeknight vegetables!  Fresh asparagus, sweet grape or cherry tomatoes, and cauliflower are the perfect combination for roasting. Though this marinade isn’t an exact replication of the sweet chili sauce sold in bottles, it has some heat that is balanced nicely by the agave nectar.  (Agave nectar is a natural sweetener derived from the agave plant.  It has become popular as a replacement for other sweeteners, like granulated sugar, because of its low glycemic index.)  If you don’t have agave nectar on hand, you can use honey as a substitute in this recipe.  However, I suggest you give agave nectar a try.  It is a nice alternative to sugar, honey, or syrup in baking, coffee, and savory dishes.

 Sweet Chile Roasted Vegetables:

  • 2 tablespoons agave nectar
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon red chile flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 medium head of cauliflower
  • 24 pieces asparagus, ends trimmed and then cut into 2- inch pieces
  • 1 pint grape (or cherry) tomatoes, cut lengthwise

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 baking sheet.  Add the asparagus and tomatoes to the marinade and toss to evenly coat vegetables.  Arrange asparagus and tomatoes on the second baking sheet.

Place both baking sheets in oven and roast vegetables for about 15 minutes or until vegetables are tender.  Serve immediately.


 Adapted from Clean Eating magazine.

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