Another easy side dish comin’ at ya tonight! It’s so easy and so tasty I had to share. We get a little burned out on just salad or broccoli so these carrots break up the veggie monotony at our table. The ginger ale adds some extra sweet and creates a nice glaze finish. The chili powder adds a little contrast of spice.
12 ounces petite baby carrots
1 tablespoon butter
1/4 teaspoon pepper
1/4 teaspoon salt
1 clove garlic, minced
3/4 cup ginger ale
1/4 teaspoon chili powder
1 tablespoon fresh Italian parsley, chopped
In a small skillet add carrots, butter, pepper, salt, garlic and ginger ale. Over medium heat cover and lightly boil or simmer for 10 minutes or until carrots are soft.
Remove lid, add chili powder and increase heat to high. Cook until ginger ale is reduced to a glaze, about 3-5 minutes. Remove from heat and stir in parsley. Ready to eat!