These are sweet and spicy — perfect as a side with roast beef, chicken, or turkey.
1 lb carrots, peeled and sliced on a bias
12 oz can ginger ale (preferably a Jamaican brand — stronger ginger flavor)
1 TB unsalted butter
1/2 tsp salt
3 TB brown sugar
3 TB dark rum
In a large skillet, combine the carrots, ginger ale, butter, and salt. Cook over medium-high heat until it reaches a boil. Reduce heat to medium-low and simmer until the liquid is almost fully evaporated and slightly syrupy (8-10 minutes).
Turn heat back up to medium-high and add brown sugar and rum, tossing with carrots until the sugar has melted and the rum has evaporated completely.