How do I glaze vegetables?
Trim your carrots, rutabaga, turnips, etc. to consistent sizes and put in a large saute pan.  Add stock or water (amount will depend on vegetables and their density along with quantitye of vegetables.  Start with enough to come about 2/3 up the volume of veg.) along with some salt, a couple tablespoons of butter and a couple tablespoons of sugar.

Bring the liquid to a simmer and cover lightly with a lid or a circle of parchment paper.  Simmer until vegetables are getting tender.  Remove the lid and continue to simmer until liquid evaporates and sugar and butter create a nice glaze.  Watch at the end to make sure the sugar doesn't burn.  Add any desired herbs, taste and adjust seasoning and serve.