Root Vegetables with Glaze

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“This is a delicious way to prepare Fall root veggies, the glaze just seems to bring out so much flavour....Note be careful not to overcook the veggies, just keep testing often with a fork.”

Ingredients Nutrition

  • 6 small red potatoes
  • 1 medium rutabaga, peeled and cut into 1 in cubes
  • 3 medium carrots, cut into 1/2 in slices
  • 1 medium turnip, peeled and cut into 1 inch cubes
  • 1 -2 medium parsnip, peeled and cut into 1/2 in slices
  • 2 large leeks, cut into 1 in slices (white portion only)
  • 1 tablespoon butter
  • 3 tablespoons brown sugar
  • 1 teaspoon cornstarch
  • 14 cup water
  • 3 tablespoons lemon juice
  • 12 teaspoon dill weed
  • 12 teaspoon salt
  • 18 teaspoon pepper


  1. Place potatoes and rutabaga in a large saucepan; cover with water; bring to a boil Reduce heat; cover and simmer for 8 mins Add remaining veggies return to a boil Reduce heat; cover, simmer for 10 mins or until veggies are tender; drain For glaze: Melt butter in a saucepan; stir in brown sugar and cornstarch Stir in water, lemon juice, dill, salt and pepper; bring to a light boil Cook, and stir for 2 mins Pour over veggies; toss to coat.

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