How to Make Glazed Carrots

Peel 1 pound of carrots using a y-shaped peeler.

Save the peelings in a container for stock.

Slice the carrots into rounds or on the bias for a fancy presentation.

In a sauté pan over low heat, add 1 tablespoon of butter.

Pour in about 1/4 cup of ginger ale to barely cover the bottom of the pan.

Add the sliced carrots and season with salt and pepper, and optionally a little Cayenne.

Stir everything together and cover the pan with a lid.

Cook over low heat for about 45 minutes, stirring halfway through.

After 45 minutes, remove the lid and increase the heat to reduce the liquid.

Stir often to avoid burning as the liquid forms a glaze.

Garnish with chopped parsley before serving.

Equipment Needed

Spice Level: