Sweet Chile Roasted Vegetables

• 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

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.

nectar, water, olive oil, balsamic vinegar, chili powder, red chili pepper, salt, pepper, head cauliflower, thin, grape tomatoes

Taken from www.food.com/recipe/sweet-chile-roasted-vegetables-383398 (may not work)