Tea Roasted Vegetables
A great side dish with any meat2
- 10 small red potatoes, halved
- 6 carrots, peeled and cut into chunks
- 2 onions, sliced
- 8 oz. snow peas
- 3 medium summer squash
- salt and pepper to taste
- 2 tbsp. olive oil
Wash and cut all vegetables.
Put vegetables into roasting pan. Sprinkle with kukicha tea, salt and pepper, and pine nuts. Pour olive oil over all and stir to coat evenly.
Bake at 350°F for 30-40 min. or until tender.