Glazed Carrots with Pomegranate, Raisins & Greek Honey


This Greek recipe for glazed carrots calls for some of my favorite traditional Greek ingredients: honey, extra virgin olive oil, Corinthian currants and petimezi, which is grape molasses. You can find them all online here!
RATING
SERVES
3
PREP TIME
10
COOK TIME
15

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

  1. Heat olive oil and butter and add carrots.

  2. Cook, covered, for 10 min until softened but al dente.

  3. Add ginger, allspice berries, salt to taste, petimezi, Greek honey, orange juice and balsamic.

  4. Cook for a few minutes.

  5. Add the currants or raisins and the pomegranate arils.

  6. Garnish with mint and serve.

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