📋 Recipe
Candied Carrots with Pecan Gremolata
I love a good carrot side dish and this one does not disappoint! I start by boiling the carrots in a maple butter syrup. Once cooked, I top them with toasted pecans, parsley, fresh thyme, and lemon zest. It's the perfect combination of texture and flavor!
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Ingredients
- 12 Whole Carrots peeled
- 1 ½ Cups Water
- ⅓ Cup Maple Syrup
- 1 teaspoon Salt
- 1 tablespoon Butter
- 1 Cup Toasted Pecans chopped
- 1 Cup Fresh Parsley chopped
- 2 teaspoon Fresh Thyme chopped
- 1 teaspoon Lemon Zest
Instructions
- Place Carrots in a 10" sauté pan (make sure they lay flat in the bottom of the pan.) Add Water, Sugar, Butter, and Salt and place the pan over high heat and bring to a boil. Reduce heat to medium high and continue to simmer until the liquid has thickened to a syrup and the Carrots are tender, about 12 minutes. Remove Carrots from heat and allow the Carrots to cool for 5 minutes.
- Meanwhile, in a medium bowl, mix together Pecans, Parsley, Thyme, and Lemon Zest..
- Gently toss the Carrots to coat them in syrup. Serve carrots on a platter, sprinkled with half of the Gremolata. Serve the remaining Gremolata on the side.
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