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