Glazed Carrots with Pomegranate & Raisins
This Greek recipe for glazed carrots calls for some of my favorite traditional Greek ingredients: extra virgin olive oil, Corinthian currants and petimezi, which is grape molasses. You can find them all online!
Ingredients
- 4 large carrots
- 3 tbsp Greek EVOO
- 1 two-inch knob of ginger peeled and grated
- 4 – 5 allspice berries
- Salt
- 2 tablespoons Petimezi (grape molasses)
- 1 tbsp Maple syrup
- 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
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Heat olive oil and add carrots.
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Cook, covered, for 10 min until softened but al dente.
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Add ginger, allspice berries, salt to taste, petimezi, maple syrup, orange juice and balsamic.
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Cook for a few minutes.
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Add the currants or raisins and the pomegranate arils.
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Garnish with mint and serve.
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