Pan-Charred & Orange-Glazed Carrots with Yogurt Sauce

Preparation

Fragrant orange, honey, and olive oil create a glossy coating on these one-pan charred and braised carrots. The final result is carrots that are custardy, creamy, and mildly sweet. We like to serve them on a bed of salted yogurt and showered with toasted pistachios, fresh herbs, and paprika (go for the smoked paprika for a bolder flavor). They make for a show stopping side dish or a worthy vegetarian main.

1. In a HexClad 12"/30 cm Hybrid Fry Pan, toss the carrots with the orange juice, honey, coriander, 2 tablespoons of the olive oil, and ¼ cup of water. Season with salt and pepper. Bring to a simmer over medium-high heat, cover, and reduce the heat to medium-low. Cook, shaking the pan occasionally, until the carrots are crisp tender (the tip of a paring knife should meet some resistance when inserted), 12 to 15 minutes depending on the width of the carrots. 

2. Meanwhile, in a medium bowl, mix the yogurt with the vinegar and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Stir vigorously until the yogurt is very smooth and fluffy.

3. Uncover the pan and increase the heat to medium-high. Cook, tossing the carrots occasionally, until they are beginning to brown in spots, are tender throughout, and are nicely glazed, 3 to 5 minutes more. 

4. Spoon the yogurt onto a platter or large plate. Using the back of your spoon, spread the yogurt into a large oval. Arrange the carrots on top of the yogurt and spoon any remaining juices from the pan over the top. Scatter the mint, dill, and pistachios over the top and sprinkle with paprika.