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.