2 lb carrots
3 tbsp unsalted butter
2 heavy pinch kosher salt
2 cup ginger beer or ginger ale
1 tsp chili powder
2 tbsp parsley leaves; optional

1. Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat.

2. Cover and bring to a simmer. De-lid, stir, reduce the heat to low, re-cover and cook for 5 minutes.

3. De-lid, add the chili powder and increase the heat to high.

4. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.

5. Move to a serving dish, sprinkle with the parsley and serve.