Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Place sliced carrots into a large pot and fill with water until carrots are covered. Cook on high heat bringing carrots to a boil. Continue boiling for 5-10 minutes or until carrots are tender (test with a fork). Remove from heat and strain water from carrots.
- Return carrots to the stove in the same large pot and add butter and ginger ale. Heat on medium-low until the butter is fully melted. Then, stir in brown sugar, cover, and cook for 5 minutes.
- Remove lid and add salt and pepper. Continue cooking carrots on low heat for a few more minutes or until flavors have melded and glaze is desired consistency. Serve immediately. Top with some fresh chopped parsley (optional).
STORAGE
- Cooked carrots keep for up to 5 days in the refrigerator.
