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Roasted Dandelion Root Tea Recipe

Roasted Dandelion Root Tea

A nutty, coffee-like herbal tea made from roasted dandelion roots. Caffeine-free, rich in antioxidants, and supportive of digestive wellness, this beverage is perfect for daily rituals or a soothing afternoon cup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 Cups
Course: Beverage, Herbal Tea
Cuisine: Herbal, Plant-Based
Calories: 5
Ingredients Method Notes

Ingredients
  

  • 1/2 cup fresh dandelion roots cleaned and trimmed
  • 1 tsp olive oil optional, for skillet roasting
  • Filtered water for brewing 4 cups
  • Optional: cinnamon stick star anise, or maple syrup for flavor

Method
 

  1. Harvest young, tender dandelion roots from chemical-free areas.
  2. Clean roots thoroughly under running water, removing dirt and leaves.
  3. Preheat oven to 350°F or prepare skillet over medium heat.
  4. Cut roots into small uniform pieces for even roasting.
  5. Toss roots lightly with olive oil if using skillet method.
  6. Roast in the oven 15–20 minutes or on the skillet 10–15 minutes until golden brown and fragrant.
  7. Allow roasted roots to cool slightly.
  8. Measure 1–2 teaspoons of roasted roots per cup.
  9. Pour boiling water over the roots in a teapot or mug.
  10. Steep for 5–10 minutes, adjusting to preferred strength.
  11. Strain roots and serve hot, or chill for iced tea.
  12. Optional: add cinnamon, star anise, or a drizzle of maple syrup for flavor variation.

Notes

Use young, tender roots for a sweeter, less bitter tea. Lightly roasting enhances nutty flavor without losing nutrients. Start with a small amount per cup to gauge strength. Steep longer for deeper flavor or enjoy lightly brewed for gentle taste.