1 pound Red Dog Farm carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
2 tablespoons unsalted butter
Large pinch kosher salt
1 cup ginger ale
1/2 teaspoon chili powder
1 tablespoon chopped fresh Red Dog Farm Parsley leaves

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.