2 tbsp. unsalted butter
2 lbs. baby carrots, peeled and trimmed
2 tbsp. honey
Salt and freshly ground pepper to taste
3 1/2 oz. ginger ale

Heat the butter in a saucepan. Add the carrots and saute for 1 minute. Add the honey, salt and pepper; toss. Pour in the ginger ale and bring to a boil. Cover and cook for 3 minutes. Remove the lid and cook until the liquid turns into a glaze, about 5 minutes. Serves 6.