maple glazed carrots
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Maple Glazed Carrots with Smoky Walnut Gremolata

A simple dish that will impress everyone at the table.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: maple glazed carrots
Servings: 6 people
Author: Aliye Aydin


For the Maple Glazed Carrots

  • 1 1/2 pounds baby carrots
  • 1/3 cup real maple syrup
  • 1/2 teaspoon fine sea salt
  • 1 Tablespoon unsalted butter

For the Gremolata

  • 1 cup walnuts
  • 1 lemon
  • 1 cup Italian parsley leaves
  • 1/2 bunch thyme
  • 1 medium clove garlic
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons extra virgin olive oil
  • 3/4 teaspoon smoked paprika


Make the Maple Glazed Carrots

  • Peel carrots and trim fronds, leaving a small amount of stem, or remove completely. Place in a 10-inch saucepan with maple syrup and sea salt. Bring to a boil over high heat, and cook until the carrots are starting to get soft, about 10-12 minutes. Remove from the pan before they are completely soft, as they will continue to cook once removed from the pan. Reduce the remaining liquid over high heat, until just about evaporated. Remove pan from the heat and add butter, swirling to combine. Add the carrots back to the pan and coat with the maple glaze.

Make the Gremolata

  • Toast the walnuts at 350 degrees F for 8 minutes, or until fragrant. Let cool.
  • Zest lemon. Mince together parsley, thyme, and garlic and combine with zest. Stir in salt, olive oil, and smoked paprika. 

To Serve

  • Arrange the carrots on a platter and spoon gremolata over the top of the carrots. Serve with the extra gremolata on the side.