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.