Glazing is a perfect way to cook root vegetables and when done right, it results in tender, sweet-savory vegetables. There is sweetness from the small amount of added sugar along with the natural sugars in the vegetable. The goal is for the vegetables to become tender just as the water evaporates, leaving the butter and sugar to glaze them. This recipe calls for fresh thyme, bay leaf, black peppercorns and kosher salt, but feel free to try seasonings like fresh rosemary or savory. If you'd like, sprinkle the vegetables with minced chives, Italian parsley and fleur de sel just before serving. Turnips, parsnips, rutabaga, celeriac, pearl onions and other root vegetables are also wonderful when glazed. If using a combination of vegetables, cook each one in a separate pan and combine them just before serving.
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