Ingredients

• 1 1/2 pounds baby carrots, cleaned, washed and trimmed
• 1/3 cup smoked 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 grated lemon zest
• 1/4 teaspoon kosher salt

Instructions

1. 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.
2. For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
3. To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.