Roasted Green Beans
A recipe from Georgia Department of Education School Nutrition
Students love roasted veggies! Roasting adds flavor, color, and great texture.
Ingredients:
- 10 lbs + 7 oz Green beans, raw
- 3 oz Oil, canola
- 1 tbsp Pepper, black, ground
- 1 tbsp Salt, kosher
Steps:
- Wash green beans under cool running water. Drain well and dry. Trim and discard ends.
- Toss green beans in oil and place evenly on a sheet pan sprayed with pan spray. Sprinkle with salt and pepper.
- Place green beans in 400°F oven. Roast until caramelized, brown, and crispy- approximately 9-11 minutes.
- Place roasted green beans in 2-inch, solid, half hotel pans for service.
- Hot hold, uncovered, for service.
Take care not to overcrowd pans. This will cause the green beans 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.
Roasted Green Beans must be batch cooked every 25 minutes to ensure quality.
Recipe Details
Meal Components:
Vegetable Other
Crediting Information
- 1/2 cup Vegetable Other
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 27 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 1.7 | g |
| Sodium: | 188 | mg |
