Glazed Carrots

I've watched my share of cooking shows and have seen glazed carrots done on a level that exceeds my culinary ability, but this recipe, well, I can't think of an easier side dish.

Yesterday I hosted an Easter dinner with my siblings and their families, and one nephew in particular told me that he couldn't stop eating them. I should have doubled the recipe!



Wash and peel your carrots; cut on a bias 1/4-inch thick.

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

Once simmering, remove the lid, stir, and reduct 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, sprinkle with parsley, and enjoy!

Cook, eat, love!