Glazed Carrots
- 1 pound carrots, approximately 7 medium, peeled and cut on the bias ¼ inch thick
- 1 ounce (2 tablespoons) unsalted butter
- Heavy pinch kosher salt
- 1 cup good quality ginger ale
- ½ teaspoon chili powder
- 1 tablespoon chopped fresh parsley leaves
In a 12 inch sauté pan over medium heat, combine 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 lid, add the chili powder and increase heat to high. Cook tossing occasionally, until ginger ale is reduced to a glaze, approximately 4-5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
- Serves 4
(Alton Brown, 2005)