Alton Brown's Glazed Carrots

Wash & peel carrots, if necessary.

Cut 1/4 inch slices on the bias (consistency important).

In a 12-inch saute 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 to 5 minutes.

Pour into a serving dish and sprinkle with the parsley.

Serve immediately.