Name: Glazed Carrots with Pomegranate, Raisins & Greek Honey
Ingredients: 4 large carrots; 2 tbsp Greek EVOO; 1 tbsp butter; 1 two-inch knob of ginger (peeled and grated); 4 – 5 allspice berries; Salt; 2 tablespoons petimezi ((grape molasses)); 1 tbsp Greek honey; Juice of ½ an orange; 1 tbsp balsamic vinegar; 2 – 3 tablespoons Corinthian currants or seedless dark raisins; Arils of 1 pomegranate ((1 cup)); 3 – 4 tablespoons fresh chopped mint leaves

SERVES

RECIPES

Mediterranean Diet

Sides

Vegan

Vegetarian

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Ingredients

4 large carrots
2 tbsp Greek EVOO
1 tbsp butter
1 two-inch knob of ginger peeled and grated
4 – 5 allspice berries
Salt
2 tablespoons petimezi (grape molasses)
1 tbsp Greek honey
Juice of ½ an orange
1 tbsp balsamic vinegar
2 – 3 tablespoons Corinthian currants or seedless dark raisins
Arils of 1 pomegranate (1 cup)
3 – 4 tablespoons fresh chopped mint leaves

Instructions

Heat olive oil and butter and add carrots.
Cook, covered, for 10 min until softened but al dente.
Add ginger, allspice berries, salt to taste, petimezi, Greek honey, orange juice and balsamic.
Cook for a few minutes.
Add the currants or raisins and the pomegranate arils.
Garnish with mint and serve.