Tea Braised Carrots

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 small servings 1x
  • Category: Side Dish


An beautiful side dish that could easily be turned into a hearty vegetarian lunch, these braised carrots are cook with smoky tea for extra flavor. 



  • 1 tablespoon olive oil
  • 3/4 pound petite carrots (tops trimmed)
  • 1/4 cup loosely packed Stash Lapsang souchong tea
  • Pinch of salt
  • 1/2 cup to 1 water
  • Sliced almonds (for topping)
  • Parsley (for topping)


  1. Heat olive oil in a large skillet with a lid over medium high heat. Place whole carrots into skillet and sear for 2 to 3 minutes, turning once or twice. Sprinkle in the loose leaf tea and salt. Add the water, just enough that it covers about 1/4 inch of the bottom of the pan. Bring to boil then reduce to simmer. Cover and let simmer 6 to 8 minutes, until carrots are just tender.
  2. Transfers carrots to a serving platter, leaving the tea behind in the pan, and sprinkle with minced parsley and sliced almonds before serving.


Tips & Tricks: This quantity of tea imparts a mild flavor in the braised carrots. Feel free to add or reduce the amount of tea depending on how you like the flavor of this dish!

Stock up: get the pantry ingredients you will need: olive oil, sliced almonds

Nutrition: see the information.


  • Calories: 65
  • Sugar: 4
  • Sodium: 133.6
  • Fat: 3.6
  • Fiber: 2.4
  • Protein: .8
  • Cholesterol: 8.2