Glazing is all about reducing a cooking liquid until it coats your vegetables with a deeply flavored, glossy and beautiful sauce.
Vegetable Cuts
Same-size cuts will cook more evenly, but if you prefer mixed textures, try using different-size vegetables. It's up to you. Some vegetables, like pearl onions, are better off left whole.
Getting Started
Add your vegetables to a pan and fill it halfway up the sides of the vegetables with water. Or, for more flavor, try using broth, orange juice or wine in place of water.
Add Butter, Sugar and Salt
Add a touch of butter and sugar with a pinch of salt. The sugar and butter add shine to the glaze. Aromatics like herbs, ginger or citrus zest will add some zing.
Bring to a Simmer
You want to evaporate most of liquid until the vegetables are tender and glossy. You could stop here or cook the vegetables a little longer to caramelize their natural sugary goodness.
Deglazing
Deglaze the pan with water, or any alcohol you like, to release the brown bits on the bottom of the pan. The brown bits are where the flavor lives.
Garnish and Serve
Garnish with chopped herbs or a squeeze of citrus and your ordinary vegetables will turn into an extraordinary side dish.
