Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
Enjoy 20% off, today only, with code CIAO
0
Smokey Candied Carrots with Walnut Gremolata For the carrots:24 ounces cleaned (washed and trimmed baby carrots)1 1/2 cups water1/3 cup smoked sugar or smoked maple syrup3/4 teaspoon kosher salt1 tablespoon unsalted butter. at room temperatureFor the gremolata:1 cup toasted walnuts (chopped)1 cup Italian parsley leaves (chopped)2 teaspoons thyme leaves (chopped)1 teaspoon... giadzy.com

Smokey Candied Carrots with Walnut Gremolata

Serves 4-6

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 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.

Smokey Candied Carrots with Walnut Gremolata

Photo of giada

Recipe by Giada De Laurentiis Read More

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Smokey Candied Carrots with Walnut Gremolata

Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
Total Time
30 minutes

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:

  • 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 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Smokey Candied Carrots with Walnut Gremolata

Photo Credit: Elizabeth Newman

Smokey Candied Carrots with Walnut Gremolata

Serves:
6
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
Total Time
30 minutes

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:

  • 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 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Gluten Free
Vegetarian

Have extra walnuts? Try these recipes:

Orzo with Artichoke Pesto & Grilled Corn

By: Giada De Laurentiis

Aug 28, 2017 | Total time: minutes

Pancetta and Cinnamon Waffles

By: Giada De Laurentiis

Feb 23, 2018 | Total time: minutes

Gluten-Free Penne with Lemon-Cumin Chicken and Pesto

By: Giada De Laurentiis

Jan 26, 2018 | Total time: minutes

Gluten Free Chocolate Chip Banana Bread

By: Giada De Laurentiis

Feb 5, 2020 | Total time: minutes