Imen Dridi Giada De Laurentiis’ Smoky Candied Carrots with Walnut Gremolata are made with baby carrots, smoked sugar or maple syrup, butter, and a walnut gremolata. This recipe serves 6 and takes approximately 20-25 minutes to prepare, creating a delightful balance of smoky sweetness and fresh herb flavors.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Brussel Sprouts Agrodolce
- Giada De Laurentiis Brussel Sprout Salad
- Giada De Laurentiis Chicken Cacciatore
đ Why Youâll Love This Smoky Candied Carrots with Walnut Gremolata Recipe:
- Unique Flavor: The use of smoked sugar or maple syrup imparts a distinctive smoky sweetness to the carrots.
- Textural Contrast: The candied carrots offer a tender bite, while the walnut gremolata adds a crunchy and fresh element.
- Balanced Seasoning: The combination of smoky sweetness, savory butter, and zesty gremolata creates a well-balanced flavor profile.
- Quick Preparation: You can whip up this flavorful side dish in just 20-25 minutes, making it perfect for busy weeknight dinners or special occasions.
- Versatile Side: It pairs wonderfully with a variety of main dishes, making it a versatile addition to your menu.
â What Is Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata Recipe?
Giada De Laurentiis’ Smoky Candied Carrots with Walnut Gremolata features baby carrots cooked in smoked sugar or maple syrup, butter, and water until tender. They are served with a walnut gremolata garnish, creating a unique blend of smoky sweetness and fresh herb flavors.
đ„ Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata Ingredients
- 1 1/2 pounds baby carrots, cleaned, washed and trimmed
- 1/3 cup smoked sugar or smoked maple syrupÂ
- 3/4 teaspoon kosher saltÂ
- 1 tablespoon unsalted butter, at room temperature
- 1 cup toasted walnuts, chopped
- 1 cup Italian parsley leaves, choppedÂ
- 2 teaspoons thyme leaves, choppedÂ
- 1 teaspoon grated lemon zestÂ
- 1/4 teaspoon kosher saltÂ
đ How To Make Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata
- Put the carrots in a sauté pan that is 10 inches across. Put in the sugar or maple syrup, salt, and 1 1/2 cups of water. Put the pan on high heat and bring it to a boil.
- Use a rubber spatula to stir the sugar around every so often. Lower the heat to medium-high and keep simmering quickly, stirring every now and then, for about 12 minutes, or until the liquid has thickened into a syrup and the carrots are soft enough to pierce with a fork.
- Add the butter and stir. Take it off the heat and let it cool for 5 minutes before you serve it.
- In the mean time, put the walnuts, parsley, thyme, lemon zest, and salt in a medium bowl and mix them together.
- Before you serve, give the carrots a light toss to coat them in the thickened sauce. Put them on a plate and top with half of the gremolata. Put the rest of the gremolata on the side.
đ Recipe Tips
- Use Smoked Sugar or Maple Syrup: The choice between smoked sugar or smoked maple syrup will give your carrots a unique smoky flavor. Select the one that suits your taste preference.
- Stir Sugar Occasionally: While boiling the carrots with sugar and water, stir occasionally with a rubber spatula to ensure the sugar dissolves evenly and coats the carrots.
- Monitor Simmering: Keep an eye on the carrots while simmering. It should take about 12 minutes for the liquid to thicken into a syrup, and the carrots should be fork-tender. Don’t overcook them to retain a slight crunch.
- Add Butter for Richness: After removing the pan from heat, add the room-temperature butter and stir it into the syrup. This adds a rich and creamy element to the dish.
đ What To Serve With Smoky Candied Carrots with Walnut Gremolata?
Pair Smoky Candied Carrots with Walnut Gremolata with roasted chicken, grilled salmon, or pork tenderloin the smoky sweetness of the carrots complements the savory flavors of these dishes, creating a well-rounded and delicious meal.
đ How To Store Leftovers Smoky Candied Carrots with Walnut Gremolata?
- Refrigeration: Place the leftover Smoky Candied Carrots with Walnut Gremolata in an airtight container and refrigerate they should stay fresh for up to 3-4 days.
- Freezing: If you have a large quantity, you can freeze the carrots spread them on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container for up 1 month. Thaw in the fridge and reheat gently.
đ„” How To Reheat Leftovers Smoky Candied Carrots with Walnut Gremolata?
- Oven: Preheat your oven to 350°F (175°C). Spread the carrots in a single layer on a baking sheet and cover with foil to prevent drying out heat for 10-15 minutes or until thoroughly warmed.
- Stovetop: Place the carrots in a skillet over medium heat add a splash of water or additional butter to keep them moist, and stir occasionally until they are heated through and regain their glaze for up 8 minutes.
FAQs
How do you make the smoky flavor in the carrots?
The smoky flavor can be achieved by using smoked paprika or a touch of liquid smoke in the glaze. Roasting the carrots can also impart a natural smokiness.
What type of carrots work best for Smoky Candied Carrots with Walnut Gremolata?
Any type of carrot can be used, but young, tender carrots are especially good as they caramelize well and have a naturally sweet, mild flavor.
Can I make Smoky Candied Carrots with Walnut Gremolata ahead of time?
Yes, you can prepare the carrots and gremolata separately ahead of time reheat the carrots gently and add the fresh gremolata just before serving to maintain its vibrant flavor and texture.
Can I use pre-cut or baby carrots for Smoky Candied Carrots with Walnut Gremolata?
Yes, pre-cut or baby carrots are a convenient and time-saving option adjust the cooking time accordingly, as smaller pieces will caramelize and cook faster.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Baccala Salad
- Giada De Laurentiis Grilled Vegetables
- Giada De Laurentiis Macaroni And Cheese
Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata Nutrition Facts
Amount Per Serving
- Calories:109
- Total Fat: 0.4g
- Saturated Fat: 0.1g
- Trans Fat: 0g
- Polyunsaturated Fat: 0.2g
- Monounsaturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 581mg
- Total Carbohydrates: 6.5g
- Dietary Fiber: 1.8g
- Sugars: 4.4g
- Protein:: 1.5g
- Calcium: 17mg
- Iron: 1.2mg
- Potassium: 363.8mg
Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata
Description
Giada De Laurentiis’ Smoky Candied Carrots with Walnut Gremolata are made with baby carrots, smoked sugar or maple syrup, butter, and a walnut gremolata. This recipe serves 6 and takes approximately 20-25 minutes to prepare, creating a delightful balance of smoky sweetness and fresh herb flavors.
Ingredients
Instructions
- Put the carrots in a sauté pan that is 10 inches across. Put in the sugar or maple syrup, salt, and 1 1/2 cups of water. Put the pan on high heat and bring it to a boil.
- Use a rubber spatula to stir the sugar around every so often. Lower the heat to medium-high and keep simmering quickly, stirring every now and then, for about 12 minutes, or until the liquid has thickened into a syrup and the carrots are soft enough to pierce with a fork.
- Add the butter and stir. Take it off the heat and let it cool for 5 minutes before you serve it.
- In the mean time, put the walnuts, parsley, thyme, lemon zest, and salt in a medium bowl and mix them together.
- Before you serve, give the carrots a light toss to coat them in the thickened sauce. Put them on a plate and top with half of the gremolata. Put the rest of the gremolata on the side.
Notes
- Use Smoked Sugar or Maple Syrup: The choice between smoked sugar or smoked maple syrup will give your carrots a unique smoky flavor. Select the one that suits your taste preference.
- Stir Sugar Occasionally: While boiling the carrots with sugar and water, stir occasionally with a rubber spatula to ensure the sugar dissolves evenly and coats the carrots.
- Monitor Simmering: Keep an eye on the carrots while simmering. It should take about 12 minutes for the liquid to thicken into a syrup, and the carrots should be fork-tender. Don’t overcook them to retain a slight crunch.
- Add Butter for Richness: After removing the pan from heat, add the room-temperature butter and stir it into the syrup. This adds a rich and creamy element to the dish.
