Ginger-Glazed Carrots

Melt butter in a pan and add carrots, salt, and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce to low heat. Cover and cook for 5 minutes.

Remove lid, add chili powder and place over high heat. Cook and toss contents until the ginger ale is reduced to a glaze, about 4 to 5 minutes.

Serve hot with a sprinkle of parsley for garnish.