Glazed Baby or Sectioned Carrots

The secret to glazing carrots and other root vegetables is to braise the vegetables in just enough liquid and over just the right heat, so the complete evaporation of the liquid coincides with the vegetables being done. In this way, all of the flavor released into the liquid ends up coating the vegetables in the form of a glaze. Classic recipes call for cooking the vegetables with the pan uncovered, but with the vegetables covered with a round of parchment paper. This system allows the glaz