Smokey Candied Carrots with Walnut Gremolata

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Carrots:
  • 1 1/2 pounds baby carrots, cleaned, washed and trimmed
  • 1/3 cup smoked sugar or smoked maple syrup
  • 3/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter, at room temperature
  • Gremolata:
  • 1 cup toasted walnuts, chopped
  • 1 cup Italian parsley leaves, chopped
  • 2 teaspoons thyme leaves, chopped
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon kosher salt
Directions
  • For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.

  • For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.

  • To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.


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    This recipe is featured in:

    Top Turkeys for Thanksgiving