Pan-Seared Carrots

Looking for another side for your Thanksgiving table? Need a little colorful acid to help cut through all the decadence? Our delicious recipe for pan-seared carrots with a Fire Cider yogurt dressing is just what you've been searching for!

Ingredients (Makes approximately 4-6 servings):

• 6 carrots (cut lengthwise into quarters)
• 2 tbsp of butter, divided in half
• 1 tsp of honey
• Salt (to taste)
• Parsley or other herbs (for garnish)

Dressing:

• 1 cup of whole milk yogurt
• 1 tbsp of Fire Cider (we used Original)
• 1 tbsp of olive oil
• 1 tsp of sumac
• 1 tsp of cumin

Method:

1. Mix yogurt, Fire Cider, olive oil, sumac, and cumin together in a small bowl and set aside. 
2. Mix room temperature butter with honey and set aside.
3. Heat 1 tbsp of butter in a cast-iron pan until hot, then add carrots. Sautee on high heat for 8-10 minutes or until lightly charred.
4. Add honey/butter mixture to the pan and sautee for another 1-2 minutes.
5. Remove from the pan and place on a large serving plate. Sprinkle with salt.
6. Lightly drizzle the yogurt dressing on the carrots and top with parsley. Serve warm with extra dressing on the side for dipping.