Honey Roasted Carrots
A recipe from Georgia Department of Education School Nutrition
Students love roasted veggies! Roasting adds flavor, color, and great texture. The addition of honey and black pepper creates a sweet-savory-gooey side that is delicious and perfect for lunch.
Ingredients:
- 25 lbs Carrots, fresh, baby
- 1 cup Oil, vegetable
- 4 tbsp Salt, kosher
- 4 cup Honey
- 1/4 cup Spice, pepper, black, coarse
Steps:
- Wash carrots under, cool, running water.
- In a large mixing bowl, toss carrots with oil and salt.
- Spread in even layer on sheet pans.
- Place carrots in 400°F oven. Roast until caramelized, brown, and crispy-approximately 12-14 minutes.
- Drizzle roasted carrots with honey and sprinkle with black pepper. Gently toss to coat.
- Place roasted carrots in 2-inch or 4-inch half hotel pans or 4-inch skinny long pans for service.
- Hot hold, uncovered, for service.
Take care not to overcrowd pans, this will cause the carrots to steam rather than roast.
Cook to 135°F or higher.
Hold at 135°F or above.
Sprinkling carrots with dried chives just before service, adds a nice pop of color.
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)
Portions:
80
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 101 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.3 | g |
| Sodium: | 276 | mg |
