- 1 cup strong ginger beer, such as Reed’s Extra Ginger Brew
- 1 cup chicken stock
- 2 1/4 lbs. carrots, peeled and cut into 2-inch segments
- 2 tsp. butter
- 4 tsp. chopped fresh parsley
- 1 tsp. chopped garlic
- 1 tsp. chopped orange zest
In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots.