Braised Carrots
Rooibos Braised Carrots

The fragrant red tea and natural sweetness of carrots come together to produce a unique flavour, a delicious side dish that is great for the holidays.


  • 3 bags Tetley Red Tea Rooibos
  • 250ml boiling water
  • 900g carrots
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp minced fresh ginger
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon and pepper
  • Chopped fresh parsley or mint (optional)


  • Steep the tea bags in the boiling water for 5 minutes; squeeze and discard the bags.
  • Peel the carrots (if desired) and slice 1/2-inch (1 cm) think or leave carrots whole.
  • Combine the carrots, tea, honey, lemon juice, oil, ginger, salt, cinnamon and pepper in a large, non-stick skillet.
  • Cover and set over medium-high heat. Bring to a boil.
  • Reduce the heat to medium; boil gently, covered, for 8 minutes.
  • Uncover and simmer, stirring often, for 3 to 5 minutes or until carrots are tender and glazed.
  • Garnish with parsley (if using).


Tetley Tips

  • Red tea adds flavour without the salt of broth so you can control the sodium.
  • Omit the ginger if preferred.
  • For a preparation shortcut, substitute 2 lb (1 kg) baby carrots for regular carrots.
  • Adjust the cooking time to your preferred doneness, adding a little extra water as needed.

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