Trim and halve or quarter the carrots for similar thickness so they cook at the same rate.

In a large, deep skillet, melt the butter over medium heat until it begins to foam. Add the cumin and coriander, stirring constantly for about 20–30 seconds—just until aromatic, without letting the spices brown.

Add the carrots, maple syrup, and Baxter Non-Alcoholic Pumpkin Ale to the skillet and stir to combine. Season lightly with salt. Bring to a gentle simmer, cover, and braise for about 12 minutes, or until the carrots are just tender.

Transfer the carrots to a warm platter. Increase the heat to medium-high and reduce the braising liquid to a syrupy consistency that coats the back of a spoon, about 5–7 minutes, watching closely to prevent scorching.

Remove from the heat and stir in the apple cider vinegar. Taste and adjust the seasoning—add more maple syrup if the glaze is still slightly bitter, or a pinch of salt if needed.

Return the carrots to the pan, tossing to coat in the glaze. Transfer to a serving platter, drizzle with any remaining sauce, and garnish with the goat cheese, parsley, and pistachios.