Roasted Vegetables with Tea Leaves

Roasted Rainbow Vegetables

8 Servings

Ingredients:

  • 1 cup chopped Red Cabbage

  • 1 cup coarsely chopped Onion

  • 3 Zucchini, cut in half lengthwise and sliced 3/4" thick

  • 3 Carrots, sliced 3/4" thick

  • 1/2 large Eggplant, cut in chunks

  • 1 c. Butternut Squash, cut in bite size pieces

  • 2 Sweet Potatoes, cut in bite size pieces

  • 7 - 8 cloves Garlic cloves, halved if large

  • 2 Tbs. Green Tea leaves (soaked)

  • 4 Tbs. Olive Oil

  • 1 1/2 tsp. Himalayan Sea Salt

  • 1/2 tsp. Black Pepper

  • 1 tsp. Caraway Seeds

  • 1/4 tsp. Cayenne Pepper

Pre-heat oven to 425ºF.

Combine veggies in a large bowl with tea leaves. Add Olive oil and toss to coat thoroughly.

Sprinkle with the spices. Toss again until evenly coated with the spices. Spoon onto 2 baking sheets lined with parchment paper and lightly sprayed with Coconut or Olive oil.

Roast for 20 minutes, then flip with spatula and continue to roast for another 10-15 minutes or until carrots are tender. Adjust seasoning, and serve hot.