Glazed Roasted Spring Roots in Penobscot Valley Maine

Glazed Roasted Spring Roots

 

A simple, flavorful way to enjoy early Penobscot Valley produce—carrots, parsnips, and beets from local farms.

 

Servings: 4–6

 

Prep Time: 15 minutes

 

Cook Time: 35–40 minutes

 

Ingredients

 

1 lb carrots, peeled and cut into even sticks or chunks

 

1 lb parsnips, peeled and cut into even sticks or chunks

 

1 lb beets, peeled and cut into wedges (wear gloves to avoid staining)

 

2–3 Tbsp olive oil or melted local butter

 

2 Tbsp pure Maine maple syrup (optional, for glaze)

 

1 tsp fresh thyme or rosemary (or ½ tsp dried)

 

Salt and black pepper, to taste

 

Optional garnish: chopped fresh parsley or scallions

 

Instructions

 

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

 

Prepare the vegetables: Peel and cut all roots into similar-sized pieces so they cook evenly.

 

In a large bowl, toss the carrots, parsnips, and beets with olive oil, maple syrup (if using), herbs, salt, and pepper until well coated.

 

Spread the vegetables in a single layer on the baking sheet.

 

Roast for 35–40 minutes, stirring or flipping halfway through, until the edges are caramelized and the pieces are tender when pierced with a fork.

 

Remove from oven. Taste and adjust seasoning if needed. Garnish with fresh herbs.

 

Sandy’s Tip: This recipe shines with whatever roots are freshest at your local market this week. Serve alongside grilled chicken, baked fish, or a hearty salad for a true Maine spring meal. Leftovers are wonderful cold in salads too!