1 lb Green Giant™ Carrots, peeled and cut on the bias 1/4" thick 2 Tbsp unsalted butter 1/4 tsp kosher salt 1 cup ginger ale 1/2 tsp chili powder 1 Tbsp Italian parsley, chopped
In a large sauté pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer.
Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes.
Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4-5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.