Braised Carrots

Kids and adults alike will enjoy this savory and slightly sweet (totally inexpensive) side dish.

2 lbs. carrots cut into 2 inch pieces
about 1 cup chicken stock and 1 1/2 t. sugar or ginger ale
2 tablespoons butter
salt and pepper

Peel and cut carrots into 2 inch pieces. Cut the thicker pieces in half. Melt butter in a skillet large enough to put carrots in a single layer. Add carrots in a single layer, pour liquid in half way up the carrots. Add a pinch of salt. Bring to a simmer, and let braise for 15 minutes covered. Remove the lid and simmer liquid for 5 more minutes until reduced to a glaze. Sprinkle with parsley and serve.