1 pound of sliced or baby carrots

4 tablespoons of unsalted butter

2 pinches of salt

1 cup of ginger ale

¼ cup brown sugar

1 tablespoon of chopped parsley

In a large skillet over medium heat, combine carrots, butter, salt and ginger ale.  Cover and bring to simmer.  Once simmering remove lid, stir and reduce heat to low and cover again.

Cook for 5 minutes.  Remove carrots from pan  to serving bowl and increase the heat to high to reduce the liquids to a syrup (about 4-5 minutes).  Pour syrup over carrots, sprinkle with parsley and serve.

Matthew Furman On-Line | www.matthewfurman.net