Ingredients 1 pound carrots, about 8 medium, peeled and cut 1/4-inch thick on the bias1.5 tablespoons unsalted butterHeavy pinch kosher salt1 cup ginger beer (No, there's no alcohol in that.)1/2 teaspoon chili powder1 tablespoon fresh parsley leaves Instructions Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat. Cover and bring to a simmer. De-lid, stir, reduce the heat to low, re-cover and cook for 5 minutes. De-lid, add the chili powder and increase the heat to high.Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.Move to a serving dish, sprinkle with the parsley and serve. Notes Personally, I like this as much cold as I do hot...meaning a lot.
