This jewel-toned roasted vegetable dish is full of healthy produce with a honey-cinnamon tea glaze that seals in warm spiced flavor!
Roasted vegetables are a cozy dish during the colder weather that fills you up without weighing you down. There’s something about the sweet, rich flavor that only roasting can bring out.
Cinnamon fasting tea made with real cinnamon adds deep flavor and a comforting aroma to the dish as it bakes. Cinnamon tea crystals are combined with olive oil and raw honey to make a simple glaze that coats pecans and vegetables adding sweetness and spice. Cinnamon is great for supporting healthy blood sugar.
Brussels sprouts are a hearty cruciferous vegetable that are high in bone supporting vitamin-k. When roasted, the leaves become crisp and browned with a delicious caramelization.
Instead of using dried cranberries, seasonal fresh cranberries bring tart flavor to the dish along with vitamin-C and antioxidants.
Butternut squash is full of fiber, potassium, and beta carotene. This autumn squash is slightly sweet and has a creamy texture when roasted. Sweet potatoes can also be used. Pecans toast in the oven during the last 10 minutes of baking, bringing out their nutty flavor.
After roasting, pomegranate seeds adorn the dish with their crunchy texture and juicy center. Pomegranate is an excellent source of antioxidants that support healthy blood circulation and fights cell damage.
This hearty autumn-inspired recipe can be enjoyed on its own or as a side along with other festive fall dishes. Serve it with roasted chicken or turkey, mashed potatoes, and stuffing.
- 5 tbsp olive oil
- 4 cups 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
- 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.
Recommended for this recipe:
Pique Cinnamon Herbal Fasting Tea
Cozy, comforting and caffeine-free. Unwind your day with a hug in a mug