Recipe #11: Glazed Carrots

As a general rule, I don't cook my vegetables with soda.  But, I found this recipe and it looked intriguing, so I decided to give it a try.  In general, we all liked them, though Lil G told me that he prefers "plain carrots".  Go figure.

Glazed carrots

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 (I used regular, as I was out of Kosher)
• 1 cup good-quality ginger ale (I used *gasp* Diet Ginger Ale, since that's what we had)
• 1/2 teaspoon chili powder (I used 1/4 teaspoon, because I'm a chicken)
• 1 tablespoon chopped fresh parsley leaves (I ommitted)

Directions

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 (It took closer to 10 minutes). Pour into a serving dish and sprinkle with the parsley. Serve immediately.