When my kids found out I was making carrots for dinner they weren't excited. They are not big fans of cooked carrots. I told them these carrots are simmered in ginger ale. Two out of four kids agreed to try one bite. I smiled and started making the carrots.
I found this recipe on "Alton Brown's" Website. What peaked my interest in this recipe was that the carrots were simmered in ginger ale and they were seasoned with chili powder. The recipe uses medium carrots, but I substituted baby carrots.
This recipe is quick and easy. You put carrots, ginger ale, butter, and salt in a saute pan. Add the chili powder and cook until the ginger ale is reduced to a glaze. Top with parsley and serve.
The carrots had a fantastic flavor. The ginger flavor was absorbed by the carrots and the chili powder gave them an extra zing. The kids even ate more than one bite.
1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
1 ounce (2 tablespoons) unsalted butter
Heavy pinch kosher salt
1 cup good-quality ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
1. In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale.
3. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high.
4. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes.
5. Pour into a serving dish and sprinkle with the parsley. Serve immediately.
Makes 4 servings