Get the Recipe
On paper, glazing vegetables seems very simple. Combine some cooked root vegetables with a bit of butter and liquid (water or stock are the most common) in a skillet with a bit of seasoning (salt and sugar, usually) then cook it until the fat from the butter and the liquid emulsify into a thick, saucy glaze that coats the vegetable with a beautiful, flavorful sheen.
If you want to be extra cool, you can start with way more liquid than you need, timing it so that by the time the liquid mostly evaporates and thickens into a sauce, the vegetables are perfectly cooked through.
And I want to talk to you about glazed carrots, I really do, but first you'll have to come with me while I spout off a bit on ranges.