Yuzu Glazed Carrots
This post may contain affiliate links and I may earn a small commission when you click on the links at no additional cost to you. As an Amazon Affiliate I earn from qualifying purchases.
Can we be real for a sec? We all know the darlings of Thanksgiving are the heavy hitters like mashed potatoes and mac and cheese. I mean seriously, who’s drooling over t-giving veggie photos, like “yeah, gotta have me some veg”. NO! Nobody’s doing that!
Why? Because veggies on Thanksgiving are terrible! We invest all of our spare cooking time into those carb-loaded sides leaving no time to do the veggies justice. Then in our mad rush to feed the angry mob, we cram as many brussels spouts and broccoli onto the sheet pan as possible, resulting in sad mushy veggies instead of the beautifully browned and crisp roasted veggies we all deserve. YUCK. So nobody eats the veggies because they taste like cat poo and we think, “what a waste! Well, at least they liked the mac and cheese! We’ll double the mac and cheese next time and do fewer veggies”. And the downward spiral continues.
It such a shame because a good Thanksgiving vegetable is lifesaver when you’re starting to get the meat sweats. They’re palate cleansing and refreshing — they command their own space providing a reprieve from the heaviness of the rest of dinner without feeling like you wasted space on mediocre roughage.
What I LOVE about these yuzu glazed carrots is that they are PAN ROASTED. Which means you aren’t beholden to leftover oven time to get these right. While your mac and cheese or Turkey is roasting in the oven, you can be well on your way to FANTASTIC vegetables that your guests will be devouring because they actually taste good.
So this year, do yourself and everyone a favor and make these glazed carrots. They are truly so delicious and I guarantee you’ll be fighting over them at the dinner table.
The Recipe
Makes 4 side-sized servings
Ingredients
1 - 1½ pounds carrots (🔥Any Way You Want It)
1 tablespoon olive oil
2 tablespoons butter (swap for olive oil to make this vegan!)
2 tablespoons yuzu marmalade (🔥Yuzu Need To Know)
3 tablespoons water (🔥Crunchy / Soft)
1/4 teaspoon salt
Chopped flat leaf parsley, for garnish
Instructions
Brown carrots
In a large skillet over medium high heat, melt the butter with the olive oil and a pinch of salt. Place your carrots in the skillet in a single layer, if possible.
Cook undisturbed for 5-7 minutes, until browned. Then flip and rotate the carrots. Cook for another 5-7 minutes undisturbed. Add the water, if you’re using, then continue rotating and cooking until the carrots are well browned and softened to your liking (🎩Fork Test).
Glaze carrots
Add the yuzu marmalade and toss the carrots to coat in marmalade. Cook the carrots undisturbed for 2 more minutes, allowing the marmalade to thicken and caramelize.
Turn off the heat and transfer the carrots to a serving plate. Spoon the glaze from the pan over the carrots. Finish with a sprinkle of chopped parsley.
Enjoy!
Hot Tips 🔥
ANY WAY YOU WANT IT — You can prepare the carrots however your please: skinned or skin on. Sliced, chopped, or left whole. Just keep in mind that the bigger the pieces, the longer the carrots will take to soften.
YUZU NEED TO KNOW — Yuzu is a delicious Japanese citrus that tases like a grapefruit crossed with lemon. It’s not as bitter as grapefruit though, nor is it as sour as a lemon. This dish is the best made with yuzu marmalade; however, you can swap in a different citrus marmalade for a similar but different flavor.
CRUNCHY / SOFT— If you like your carrots still a little firm in the center, you can skip the water. If you’d like your carrots soft all the way through, add it.
Tricks 🎩
FORK TEST — Cooking time for carrots vary drastically depending on thickness. So, to check to see if you carrot is done, use a fork to poke the thickest part of the carrot. If it’s soft, it’s done — if not, keep cooking!