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CARROT - Glazed Carrots :]>
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| Recipe courtesy Alton Brown, 2005 Serves: 4 servings 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 | |
| 1 cup | good-quality ginger ale |
| 1/2 teaspoon | chili powder |
| 1 tablespoon | chopped fresh parsley leaves |
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. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
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