Smokey Candied Carrots with Walnut Gremolata

foodnetwork.com

Jax

Yield: 4 to 6 servings

Total: 30 min

Active: 20 min

Ingredients

subheading: Carrots:

1 ½ pounds baby carrots, cleaned, washed and trimmed

⅓ cup smoked sugar or smoked maple syrup

¾ teaspoon kosher salt

1 tablespoon unsalted butter, at room temperature

subheading: Gremolata:

1 cup toasted walnuts, chopped

1 cup Italian parsley leaves, chopped

2 teaspoons thyme leaves, chopped

1 teaspoon grated lemon zest

¼ 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 carrots: Place the carrots in a 10-inch saute pan. Add 1 ½ 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.

Directions at foodnetwork.com

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