I recently found this on Facebook - I'm an Alton Brown fan. It sounded really good - guess what - it is! I lowered the chili powder and adjusted the cooking time, it took longer to glaze than he suggested, maybe because I'm high altitude.
In a 12-inch saute pan over medium heat, combine carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce heat to low. Cover again and cook for 5 minutes.
Remove the lid, add the chili powder and increase the heat to high. Cook, stirring occasionally, until ginger ale is reduced to a glaze, approximate 10 minutes. Pour into a serving dish and sprinkle with fresh parsley, if desired. Serve immediately.