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Green Tea and Lime-Roasted Vegetables

Submitted by: Vanessa McDonough

Crispy roasted vegetables coated in a light and tangy sweet tea/citrus dressing.

Prep Time: Prep time: 20 minutes
Cook time: 30-40 minutes
Serving Size: 6

Ingredients

1 butternut squash (2 to 3 lbs), peeled and cubed
6 parsnips, peeled and sliced into wedges
6 carrots, peeled and sliced into wedges
2 tbsp olive oil
1 cup lime juice
1.5 cups strongly brewed Pi Lo Chun tea
1/4 cup brown sugar
1 tbsp winter savory (preferably fresh, not dried)
1 tbsp sweet marjoram (preferably fresh, not dried)
Salt and pepper (to taste)

Directions
1) Mix carrots, butternut squash, and parsnips together in a large bowl.
2) In a smaller bowl, combine olive oil, lime juice, tea, marjoram, and winter savory to make the dressing. Add salt and pepper, if desired. Mix well, then pour into the large bowl of vegetables, stirring well so that all vegetables are evenly coated with the dressing.
3) Pour vegetables onto a cookie sheet that has been sprayed with non-stick cooking spray. (Note: vegetables should form a thin, even layer, so use more than 1 cookie sheet if needed).
4) Sprinkle brown sugar over the vegetables
4) Roast vegetables at 375 degrees. Use a spatula to flip and stir the vegetables every 10 minutes or so throughout the cooking; cook for 30 to 40 minutes, until the desired level of crucnhiness/softness is achieved.