This is an easy, “back burner” recipe that can hang out unattended while you finish up other things. It’s a must-have addition to any family meal or holiday.

(makes 4 to 6 servings)

Ingredients

¼ cup (2oz) ginger ale, more or less if needed

1 tablespoon unsalted butter

1 lb carrots, peeled and cut into discs or on the bias

Salt and pepper, to taste

Chopped parsley to garnish

Instructions

Place a large sauté pan over medium heat.

Pour in just enough ginger ale to cover the bottom of the pan.

Add the butter and let it begin to melt.

Add sliced carrots, season with salt and pepper, and stir to coat with the melted butter and ginger ale.

Cover with a tight-fitting lid and let steam slowly for 45 minutes, giving a QUICK stir about halfway through.

Remove the lid, increase the heat to medium-high and let liquid reduce to form a glaze.  Stir often and watch the heat to avoid burning or scorching.

Sprinkle with chopped parsley, and serve immediately.