In a 12-inch saute pan over medium heat, combine the carrots
, butter, salt and ginger ale. Cover and bring to a simmer
. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder
and increase the heat to high. Cook, tossing occasionally, until the ginger ale
is reduced to a glaze
, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.