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

Instructions
In a 12-inch saute pan over medium heat, combine the carrots, butter,
salt and ginger ale. 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. 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. Pour into a serving dish and sprinkle with the parsley. Serve
immediately.