Glazed Carrots


1 pound of carrots, approximately 7 medium, peeled and cut on the bias ( 1/4 inch thick)

1 ounce unsalted butter

Heavy pinch of kosher salt

1 cup good quality ginger ale

1/2 teaspoon chili powder

1 tablespoon chopped fresh parsley leaves



1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. 

2. Cover and bring to a simmer.  Once simmering, remove the lid, stir, and reduce the heat to low. 

    Cover again and cook for 5 minutes. 

3.Remove the lid, add the chili powder, and increase the heat to high. 

4. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. 

5. Pour into a serving dish and sprinkle with the parsley.  Serve immediately.