1 pound carrots, about 8 medium, peeled and cut 1/4-inch thick on the bias
1.5 tablespoons unsalted butter
Heavy pinch kosher salt
1 cup ginger beer (No, there's no alcohol in that.)
1/2 teaspoon chili powder
1 tablespoon fresh parsley leaves
Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat. Cover and bring to a simmer.
De-lid, stir, reduce the heat to low, re-cover and cook for 5 minutes. De-lid, add the chili powder and increase the heat to high.
Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.
Move to a serving dish, sprinkle with the parsley and serve.