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Smokey Candied Carrots with Walnut Gremolata

  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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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


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 


  1. 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.
  2. For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
  3. 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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