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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!
Course dinner, entree, Lunch, salad, starter
Cuisine Greek, Greek cuisine, Mediterranean diet, vegan, vegetarian
Keyword carrot salad, carrots, Corinth raisins, grape molasses, greek honey, olive oil, petimezi, pomegranate, raisins, seasonal vegetables
PREP TIME 10 minutes
COOK TIME 15 minutes


  • 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


  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.