Name: Smokey Candied Carrots with Walnut Gremolata
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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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Smokey Candied Carrots with Walnut Gremolata

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