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Glazed Root Vegetables


  • 4 tbl (1/2 stick) unsalted butter, cut into 4 pieces
  • 6 small carrots, peeled and halved lengthwise
  • 2 turnips, peeled and each cut into 8 wedges
  • 8 small red potatoes, peeled and halved
  • 2/3 cup chicken or vegetable broth
  • 2 tsp sugar
  • salt and freshly ground pepper, to taste


1. In a pan over medium-high heat, melt 1 tablespoon butter. Add 1/3 of the carrots, turnips and potatoes, cut side down, and cook until browned, 3 to 5 minutes; transfer to a plate.

2. Brown the remaining vegetables in 2 batches, melting 1 tablespoon butter before cooking each batch.

3. Return all the vegetables to the pan and add the remaining 1 tablespoon butter, the broth, sugar, salt and pepper. Cover and cook until the vegetables are tender, about 10 minutes.

4. Uncover and cook, stirring occasionally, until the liquid has evaporated and the vegetables are glazed, 3 to 4 minutes more. Transfer the vegetables to a platter and serve immediately. Serves 6-8.

Adapted from Williams Sonoma

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