Glazed Root Vegetables Glazed Root Vegetables John Moeller Oct. 30, 2013 Comments Glazed Root Vegetables Serves 6. Recipe is from “Dining at the White House: From the President’s Table to Yours” by John Moeller with Mike Lovell. 1/4 cup unsalted butter 11/2 cups large dice carrots 11/2 cups large dice celery roots 11/2 cups peeled, large dice sweet potatoes 11/2 cups large dice fennel 3/4 cup medium dice leeks, white part only 6 cloves garlic, peeled and sliced 4 sprigs fresh thyme Salt and fresh-milled black pepper 1. Preheat oven to 375 F. 2. Cut butter into pats, distribute evenly in roasting pan, and place pan in oven. When butter begins to brown, add carrots, celery root and sweet potatoes, then stir well, and roast for 4 to 5 minutes. 3. Stir in fennel, and roast for another 4 to 5 minutes. 4. Stir in leeks, garlic and thyme, and season with salt and pepper. Stirring occasionally, roast another 10 minutes, or until vegetables are just tender and lightly browned.