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Smokey Candied Carrots with Walnut Gremolata

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Smokey Candied Carrots with Walnut Gremolata

Servings

6

Prep Time

15 minutes

Cook Time

15 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Smokey Candied Carrots with Walnut Gremolata

Ingredients

    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

Instructions

  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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