Remove carrot tops and clean both carrots and carrot tops thoroughly. Lay on towels to dry.
In a small bowl or 2-cup measuring cup, mix together water, maple syrup, brown sugar, and salt.
Add carrots to a small baking dish and pour syrup mixture over top.
Cover with foil and bake for 30 minutes.
Roughly chop 1/2 of the carrot tops (compost or otherwise recycle the other 1/2).
In a food processor, mix together chopped carrot tops, parsley, lemon juice, and garlic. Pulse until well combined. While mixing on low, slowly add olive oil until gremolata reaches desired consistency (I used about 1 tablespoon).
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