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

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