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Fire Cider in the Kitchen: Pan-Seared Carrots

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)


  • 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


  1. Mix yogurt, Fire Cider, olive oil, sumac, and cumin together in a small bowl and set aside. 
    1. Mix room temperature butter with honey and set aside.
    2. 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.
    3. Add honey/butter mixture to the pan and sautee for another 1-2 minutes.
    4. Remove from the pan and place on a large serving plate. Sprinkle with salt.
    5. Lightly drizzle the yogurt dressing on the carrots and top with parsley. Serve warm with extra dressing on the side for dipping.


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