Smokey Candied Carrots with Walnut Gremolata


Smokey Candied Carrots with Walnut Gremolata



Prep Time

15 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Smokey Candied Carrots with Walnut Gremolata


    For the carrots:

  • 24 ounces cleaned (washed and trimmed baby carrots)
  • 1 1/2 cups water
  • 1/3 cup smoked sugar or smoked maple syrup
  • 3/4 teaspoon kosher salt
  • 1 tablespoon unsalted butter. at room temperature
  • For the gremolata:

  • 1 cup toasted walnuts (chopped)
  • 1 cup Italian parsley leaves (chopped)
  • 2 teaspoons thyme leaves (chopped)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon kosher salt


  1. As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.
  2. Place the baby carrots in a 10 inch sauté pan. Add the water, sugar 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 until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Remove from the heat and allow the carrots to cool for 5 minutes before serving.
  3. Meanwhile, in a medium bowl mix together the walnuts, parsley, thyme, lemon zest and salt. Gently toss the carrots to coat them in the thickened syrup. Spoon them on a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.
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1 comment

  • Author's avatar image
    Christine White

    Really good and I am not usually into cooked carrots! One issue though… it doesn’t say when to add the butter?!

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