This fantastic side dish is a modification of Alton Brown's Glazed Carrots recipe. If you are lucky enough to have a Winter CSA or a local farm stand with a winter offering, you may still be able to get some farm fresh carrots from storage. If not, grab a few pounds from your local supermarket. These are so good, you'll want left overs so get more than you'd serve at one meal.
- 3 lbs Carrots, peeled and sliced into coins
- 1.5 bottles of Simpson Spring Ginger Ale
- 2 cloves Garlic, crushed and roughly chopped
- 2 tbsp of Butter
- 2 tbsp fresh parsley or chives, chopped
- Salt & Pepper, to taste
Put a large fry pan or sauteé pan over medium heat. Add 1/2 the butter, the garlic and cook until fragrant. Add the carrots; stir to coat the carrots in the butter and garlic mixture. Add the GingerAle. Bring the pan to a simmer; cover and reduce the heat to medium low for about 15 minutes. Uncover, bring the heat back up to medium-high and continue to cook, stirring frequently. When the liquid is nearly cooked off, add the final tablespoon of butter and cook until the carrots just start to brown on the bottom. Remove from the heat, add the herbs, salt and pepper, and serve.