Roasted Winter Vegetables
A recipe from Georgia Department of Education School Nutrition
The addition of honey and black pepper to caramelized vegetables are as good as they sound!
Ingredients:
- 10 lbs Sweet potato, peeled and cut into medium cubes
- 10 lbs Carrots, peeled and cut into medium cubes
- 10 lbs Butternut squash, peeled and cut into medium cubes
- 10 lbs Parsnips, peeled and cut into medium cubes
- 1 cup Oil, olive
- 1 cup Oil, vegetable
- 2 1/2 tbsp Salt, kosher
- 4 cup Honey
- 4 tbsp Cracked black pepper
Steps:
- Preheat the oven to 425°F.
- In a large mixing bowl, combine all the vegetables. Pour in the olive oil and vegetable oil. Add the salt and gently mix until vegetables are well coated.
- Spread the vegetables in an even layer on baking sheets.
- Roast the vegetables for 20 minutes. Stir the vegetables and return to the oven to finish roasting.
- Continue roasting the vegetables for 20-25 minutes or until they are fork tender.
- Remove from the oven and pour honey over the vegetables. Finish with cracked pepper and hold hot until service.
Fill the pan but do not overcrowd it.
Cook to 165°F or higher for 15 seconds.
Hold at 135°F or above.
Recipe Details
Harvest of The Month
HACCP Category:
Process #2 (Same Day)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 384 | cal |
| Saturated Fat: | g | |
| Total Fat: | 9.3 | g |
| Sodium: | 360.5 | mg |
