Glazed Carrots



Glazed Carrots

So I am lucky to have a husband who not only helps clean around the house but also likes to cook for me. He usually likes to cook one or two meals a wk. This week he made these glazed carrots from Alton Brown's Good Eats Volume II cookbook. At first I wasn't sure about it. The ingredients included ginger ale and chili powder. But man did it turn out to be the best carrots we've ever had. We usually don't like carrots or care to cook them either, but these carrots might become a regular in our meals now.

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.