Ingredients

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

1 ounce (2 tablespoons) unsalted butter

Heavy pinch kosher salt

1 cup good-quality ginger ale

1/2 teaspoon chili powder

1 tablespoon chopped fresh parsley leaves

Directions

Step 1: In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer.

Step 2: Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes.

Step 3: Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.

Step 4: Pour into a serving dish and sprinkle with the parsley. Serve immediately.