Glazed Carrots

I seriously love The Food Network's Alton Brown. On a television network that has gone pretty far down hill over the years, flaunting the personalities of their "stars" instead of the personality of food, Alton's show Good Eats stands out for me. Sure, he has personality in spades, but his ego never gets in the way. Unlike some of the other hosts, I can also picture Alton playing in the kitchen when he's not on the air. And his scientific approach to cooking is somewhat refreshing to a dork like me. Science is probably what led him to create a glazed carrot recipe with ginger ale in it...

--1 lb Carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
--2 tbsp Unsalted Butter
--A heavy pinch Kosher Salt
--1 cup good-quality Ginger Ale
--1/2 tsp Chili Powder
--1 tbsp chopped Fresh Parsley

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.