Gingery Carrots

• 6 large carrots, peeled and sliced into 1-inch pieces (or use baby carrots)
• 1 cup ginger ale
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons light molasses
• 1 garlic clove, peeled and minced
• parsley
• salt and pepper, to taste

1. Cook carrots just until tender-crisp in covered saucepan with ginger ale, butter, molasses and garlic.
2. Sprinkle with parsley, salt and pepper before serving.

carrots, ginger ale, butter, light molasses, garlic, parsley, salt

Taken from www.food.com/recipe/gingery-carrots-383618 (may not work)