Sunday, December 15, 2013

Ginger Ale Glazed Petite Carrots

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!


  1. I love carrots and I am always looking for recipes for them. I am adding this to my make it list. Sounds yummy!
    Have a wonderful week,
    @ Eclectic Red Barn

  2. love this recipe for using baby carrots.

  3. came from LadyBlogger and am following u now via gfc and pinning this recipe to my board

  4. What a clever idea, might have to try this sometime soon. Thanks for sharing on the weekend re-Treat link party! Hope to see you again Thursday at 7PM.

    Britni @ Play. Party. Pin.