Kickin’ Cajun Carrots
A recipe from Fulton County School Nutrition
This recipe from Fulton County was named by students. These tender carrots are delicious with a great balance of sweet and heat.
Ingredients:
- 10 lbs Carrots, baby, raw
- 1/2 cup Oil, vegetable
- 1/2 cup Sugar, brown
- 1/4 cup Cajun Spice Blend
- 4 oz Cilantro, fresh, leaves, chopped
Steps:
- If carrots are not prewashed, rinse them under cool, running water.
- Using a mixing bowl, combine carrots, oil, brown sugar, and Cajun Spice Blend. Mix thoroughly.
- Place carrots, in an even layer, on parchment lined sheet pans.
- Bake carrots in oven at 350°F for 15-18 minutes or until carrots are slightly brown and cooked throughout.
- Place carrots in 4-inch half hotel pans or 4-inch skinny pans for service.
- Hold hot, covered, until service.
- Sprinkle with chopped cilantro just before serving.
Cook to 135°F or higher.
Batch cook throughout service to maintain quality.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Red/Orange
Crediting Information
- 1/2 cup Vegetable Red/Orange
HACCP Category:
Process #2 (Same Day)
Yield:
40
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 75 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3 | g |
| Sodium: | 89 | mg |
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