Glazed Carrots

Glazed Carrots

Glazed Carrots bathed in butter, slightly salty and sweet, and hopefully not overcooked—at best they have a wonderful sugary, carrot-y flavor, and at worst they bring to mind tiny jars of baby food. But no matter what your stance on glazed carrots is, its one of those sides that just seems right on the Thanksgiving table.

I suppose that while paging through Alton Brown's Good Eats 2: The Middle Years I was looking for a glazed carrot recipe that had a little more oomph than the standard combo of butter and brown sugar. This recipe subs in ginger ale as a sweetener, and depending on which brand you choose it can lend a significant kick. I chose a super strong ginger beer, which reduced to a lovely glaze and left the carrots plenty spicy and gingery enough to wake you up. The sprinkling of chili powder adds a bit more warmth and spice, taking these carrots out of the realm of sleepy side and into the side dish spotlight.

Adapted from Good Eats: The Middle Years by Alton Brown. Copyright © 2010. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.

  • Yield:4


  • 1 pound carrots, about 7 medium, peeled and cut 1/4 inch thick on the bias
  • 2 tablespoons unsalted butter
  • Heavy pinch kosher salt
  • 1 cup ginger ale—go for the good stuff
  • 1/2 teaspoon chili powder
  • 1 tablespoon fresh parsley leaves


  1. 1.

    Combine the carrots, butter, salt, and ginger ale in a 12-inch sauté pan over medium heat. Cover and bring to a simmer. 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, 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.