Nothing beats roasted fall veggies with a splash of maple syrup (except for Pappy’s Honey of course!) We get our maple syrup from a fellow beekeeper up in Beach Lake, PA, just north of Lake Wallenpaupack. Feel free to click HERE to watch a video to hear them talk about their farm and annual tour and check Augusta Acres out on Facebook!

A little background on maple syrup: Maple syrup comes from the sap of maple trees, which is extracted in early spring. Below freezing temperatures at night and above freezing temperatures during the day are essential for sap to flow and be collected. The northern states of the US provide the proper climate for this, but productivity varies by year based on the weather. The watery sap is collected via tapping the tree often through tubes. It takes on average 40 gallons of sap for one gallon of maple syrup. That’s a lot of sap to collect! The water in the sap is evaporated to concentrate the sugar, with the end product of typically 67% sugar. This gives the characteristically sweet maple flavor that we all know and love!

Maple Roasted Carrots and Beets


  • 5 carrots peeled & sliced
  • 4 beets peeled & diced
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 2 tablespoons butter
  • 3 tablespoons pure maple syrup
Preheat the oven to 425F and move the rack to the middle position.
Cut the beets and carrots into pieces that are roughly the same size, and place the pieces on a large baking sheet.
Drizzle the olive oil onto the beets and carrots and add salt & pepper. Toss until they’re coated. Spread them out in an even layer.
Roast for about 15 minutes, or until the veggies are tender-crisp (this will vary depending on how big the pieces are).
Take the baking sheet out of the oven and add the butter and maple syrup directly to the baking sheet. Let the butter melt then toss it again until everything is coated.
Return the baking sheet to the oven for another 5 minutes.
Serve immediately. (Original Recipe)