Roasted Broccoli
A recipe from Georgia Department of Education School Nutrition
Students love roasted veggies! Roasting adds flavor, color, and great texture.
Ingredients:
- 8 lbs + 12 oz Broccoli, raw, florets
- 4 oz Oil, canola
- 1 tbsp Pepper, black, ground
- 1 tbsp Salt, kosher
Steps:
- Wash broccoli under cool running water. Drain well and dry.
- Toss broccoli florets in oil and place evenly on a sheet pan sprayed with pan spray. Sprinkle with salt and pepper.
- Place broccoli in 400°F oven. Roast until caramelized, brown, and crispy- approximately 12-15 minutes.
- Place roasted broccoli in 2-inch, solid, half hotel pans for service.
- Hot hold, uncovered, for service.
Take care not to overcrowd pans. This will cause the broccoli to steam rather than roast.
Rotate pan halfway through cooking in case of oven hot spots.
Cook to 135°F or higher.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
Meal Components:
Vegetable Dark Green
Crediting Information
- 1/2 cup Vegetable Dark Green
HACCP Category:
Process #2 (Same Day)
Portions:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 43 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3.4 | g |
| Sodium: | 113 | mg |
Tips:
Batch cook just in time for service to ensure the best quality. Add our House Spice Blend, Italian Herb Blend, or Jerk Seasoning for additional flavors. These spice blends should be added as roasted broccoli comes out of the oven.
