A tray of winter vegetables can fit alongside a holiday roast or an ordinary evening meal. This recipe combines squash, sweet potatoes, carrots, and red onion with a glaze made from brewed tea, maple syrup, and balsamic vinegar.
Choose a complementary Beach House Teas blend for the glaze. Maple Grove is one option to consider for its apple-and-cinnamon character.
Tea-Infused Roasted Winter Vegetables
Yield: Serves 6.
Allow 30–40 minutes for roasting, plus preparation, tea brewing, and reducing the finishing glaze.
Ingredients
2 cups cubed butternut squash; 2 sweet potatoes, cubed; 4 carrots, sliced; 1 red onion, cut into wedges; 3 tbsp olive oil; 1/3 cup strongly brewed complementary Beach House Teas blend; 2 tbsp maple syrup; 1 tbsp balsamic vinegar; 1 tsp thyme; 1 tsp sea salt; 1/2 tsp black pepper.
Instructions
- Whisk tea, maple syrup, balsamic vinegar, thyme, salt, and pepper.
- Toss vegetables with olive oil and about half the tea mixture.
- Roast at 425°F for 30–40 minutes, tossing halfway through.
- Simmer remaining tea mixture until slightly reduced and drizzle over finished vegetables.
Keep the glaze in two portions
About half the tea mixture coats the vegetables before roasting. Simmer the remaining mixture separately and drizzle it over the finished vegetables.
Keep that sequence rather than pouring all the glaze onto the tray at the start. The olive oil is also a separate ingredient used when tossing the vegetables.
A suggested blend: Maple Grove
Maple Grove’s apple-and-cinnamon character makes it an option to explore with this maple-balsamic glaze. It is a caffeine-free blend containing honeybush, rooibos, cinnamon, apples, and pure extracts.
The separate maple syrup supplies the syrup component of the recipe. Maple Grove’s listed ingredients do not include maple syrup, so the tea is not a substitute for the 2 tablespoons in the glaze.
Brew and strain before measuring
Use 1/3 cup strongly brewed tea, not dry leaves. Strain before measuring the tea into the glaze.
Prepare the vegetables
Cube the butternut squash and sweet potatoes, slice the carrots, and cut the red onion into wedges. Read through the recipe before starting so preparation and the halfway toss fit your meal.
Make a manageable holiday side
Serve the vegetables with dishes your household already enjoys. A side serving six can be part of a simple dinner without requiring a full holiday menu.
We hand-mix our teas in small batches on Washington’s Long Beach Peninsula, with a kiss of Pacific Ocean air. Using a brewed blend in a glaze is one way to bring tea into cooking beyond the cup.
Check the ingredients you choose
Check current full tea ingredients, balsamic vinegar, and the other products against guests’ needs. The finished dish’s ingredient information depends on the blend used.
Keep labels available and do not make dietary suitability assumptions.
Explore the suggested tea
Explore Maple Grove if you would like to consider it for the glaze.
