Take carrots and peel and sliced them. You want them about ½ inch thick. Try to make them all about the same size so they finish cooking at the same time. I do not use the really thin ends of the carrots, stick those aside for lunch.

After carrots are cooked, get your skillet hot and melt the butter. Once the butter is melted add carrots to skillet and salt them. Add ginger ale and turn stove down so that the carrots will be at a lower simmer. Cover the skillet and let carrots simmer for 15-20 minutes.

After 20 minutes remove lid and raise heat to high so you can start boiling off remaining ginger ale. Do not leave the carrots form this point on. Stirring often, do not use a fork the carrots are very tender. As the last of the ginger ale boils off you will notice that the carrots will start to caramelize some. Keep a close on the carrots that they do not burn, but you will see the edges of the carrots darken. After 5 minutes, once all ginger ale is gone add basil and sesame seeds.

Serve the carrots with some butter on top.