I had originally planned to make a honey-cumin glazed carrot for the dudes’ Thanksgiving dinner. However, I found this recipe online and it sounded like a winner. And, oh yes, it was! Thank you, Alton Brown!

A few things… Alton says to use a good-quality ginger ale. Canada Dry was the best I could do without making a road-trippy adventure of the day. It worked just fine. For the chili powder, I used Pendery’s Original.

The dish was exceptionally good. The glaze was amazing. I want to bottle it and serve it over ice cream. Oh, that gingery carrot spice goodness! Nom nom nom…

Recipe: Ginger-Chili Glazed Carrots
Recipe type: Sides
  • 2 lbs carrots, peeled and cut on the bias ¼-inch thick
  • 4 tbsp unsalted butter
  • Heavy pinch kosher salt
  • 2 cup good-quality ginger ale
  • 1 teaspoon chili powder
  • ¼ cup brown sugar
  1. In sauté pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer.
  2. 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.
  3. Cook for a few minutes longer until the carrots are just slight under the level of doneness that you like.
  4. Using a slotted spoon, remove the carrots from the pan and put into a bowl. Add the sugar to the pan and reduce until the cooking liquid is thicker and syrupy.
  5. Put the carrots back into the pan and cook until you're happy with the doneness of the carrots.
  6. Serve and enjoy!
Adapted from Alton Brown's Glazed Carrots recipe