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Cinnamon Tea Roasted Vegetables

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 5 tbsp olive oil
  • 4 tbsp brussels sprouts end trimmed and halved
  • 2 cups cubed butternut squash
  • 1/4 tsp sea salt
  • 1/2 cup fresh cranberries
  • 1/3 cup raw pecans
  • 2 tbsp raw honey
  • 1 sachet Pique Cinnamon Herbal Fasting Tea
  • 1/4 cup pomegranate seeds

Instructions

  • Preheat oven to 400ºF and line a baking sheet with parchment paper. In a medium mixing bowl, combine Brussels sprouts, butternut squash, and cranberries. Drizzle with 2 tablespoons of olive oil. Spread on a baking sheet, and sprinkle with sea salt. Bake for 15 minutes.
  • Stir together honey, cinnamon tea crystals and remaining 3 tablespoons of olive oil in a small bowl until tea crystals and honey are well incorporated. Add pecans and stir to coat. Stir pecan and glaze mixture with vegetables on a baking sheet and return to the oven for 8-10 minutes longer.
  • Serve hot topped with pomegranate seeds.