Glazed carrots are a pretty common recipe made for Thanksgiving and Christmas so I finally decided to bite the bullet and try them out. I figured an Alton Brown recipe was the way to go since he’s never led me astray with a recipe before.
- 7 carrots, peeled and coined
- 1 cup ginger ale
- 2 tbsp. unsalted butter
- ½ tsp. kosher salt
- ½ tsp. chili powder
- 1 tbsp. fresh parsley, chopped
1. Combine carrots, ginger ale, butter and salt together in a saucepan over medium-heat. Cover and bring to a simmer.
2. Remove the lid, stir, then reduce the heat to low. Cover again and cook for 5 minutes.
3. Remove the lid, add the chili powder and increase the heat to high. Cook, stirring occasionally until the carrots are soft and the ginger ale has reduced to a glaze.
4. Transfer to a serving dish and garnish with fresh parsley.
As you can see from the picture, my ginger ale didn’t really turn into a glaze. I think its because I was rushing the recipe a bit and didn’t let it simmer enough. Either way, there was a light glaze on the carrots and the flavors went together really nicely. For someone who doesn’t like cooked carrots, I had no problems at all eating an entire serving of these and I’d definitely like to add them into the holiday meals rotation.