Rooibos Glazed Carrots

Beautiful food photography: tray of spiced carrots infused with tea. Recipe made using Tetley Rooibos tea.

Dress up your holiday table with these spiced carrots. The fragrant Rooibos Tea adds a unique flavour that complements the carrot’s natural sweetness.

Preparation time: 25 minutes
Total time: 25 minutes
Difficulty: Easy
Serves: 8


  • 3 Rooibos Tea tea bags
  • 1 cup (250 mL) boiling water
  • 2 lb carrots
  • 2 tbsp (30 mL) each honey and lemon juice
  • 1 tbsp (15 mL) olive oil
  • 2 tsp (10 mL) minced fresh ginger
  • 3/4 tsp (4 mL) sea salt
  • 1/2 tsp (2 mL) ground cinnamon and pepper
  • Chopped fresh parsley or mint (optional)


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


  • Rooibos tea adds flavour without the salt found in broths. You can control the sodium content of this dish by adjusting the added salt as desired.
  • Try this recipe with other fragrant Tetley teas such as Chai or Warmth Cinnamon Spice teas.
  • 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.


Per serving (about 1/2 cup/125 mL): 59 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 266 mg sodium, 11 g carbohydrates, 2 g fibre, 7 g sugars, 1 g protein. Excellent source of vitamin A.