pound carrots, approximately 7 medium, peeled and cut on the bias ¼-inch thick
ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
cup good-quality ginger ale
teaspoon chili powder
tablespoon chopped fresh parsley leaves
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.