Roasted Carrots
A recipe from Georgia Department of Education School Nutrition
Roasted carrots are simple and delicious. Purchasing bias-cut fresh carrots ensures this recipe is convenient and efficient for school kitchens.
Ingredients:
- 25 lbs Carrots, raw, bias cut
- 1 cup Oil, vegetable
- 2 tbsp Salt, kosher
- 2 tbsp Spice, pepper, black, coarse
Steps:
- In a large mixing bowl, toss carrots with oil, salt, and pepper.
- Spread in even layer on sheet pans.
- Place carrots in 400°F oven and roast until caramelized and browned-approximately 12-14 minutes.
- 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.
Roasted carrots should be batched cooked throughout service for 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)
Portions:
80
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 82 | cal |
| Saturated Fat: | .5 | g |
| Total Fat: | 3 | g |
| Sodium: | 215 | mg |
