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Smokey Candied Carrots with Walnut Gremolata
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 24 ounces cleaned (washed and trimmed baby carrots)
- 1 1/2 cups water
1/3 cup 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 lemon zest
- 1/4 teaspoon kosher salt
For the carrots:
For the gremolata:
Instructions
- As seen on: Giada's Holiday Handbook, Season 2, Episode 3. Thanksgiving Feast.
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 add the butter to the pan. Swirl around the syrup to melt, and allow the carrots to cool for 5 minutes before serving.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 197
Amount/Serving
% Daily Value
- Carbs
- 15 grams
- Protein
- 3 grams
- Fat
- 15 grams
- Saturated Fat
- 2 grams
- Cholestrol
- 5 milligrams
- Sodium
- 255 milligrams
- Fiber
- 2 grams
- Sugar
- 11 grams
1 comment
Really good and I am not usually into cooked carrots! One issue though… it doesn’t say when to add the butter?!