Harvest Blend Roasted Vegetables
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill Level: Advanced
Servings: 50
Ingredients
4 pounds Sweet Potatoes, fresh, whole or 3 pounds sweet potatoes, peeled, 1-inch cubes
3 pounds 8 oz. Butternut Squash, fresh, whole
3 pounds Carrots, fresh, whole or 2 pounds Carrots, fresh, peeled, 1-inch slices
3 pounds Beets, fresh, whole
1/2 cup Oil
2 tablespoons Salt
1 teaspoon Black pepper
3 tablespoons Herbs de Provence
Servings: 100
Ingredients
8 pounds Sweet Potatoes, fresh, whole or 6 pounds Sweet potatoes, peeled, 1-inch cubes
7 pounds Butternut Squash, fresh, whole
6 pounds Carrots, fresh, whole or 4 pounds Carrots, fresh, peeled, 1-inch slices
6 pounds Beets, fresh, whole
1 cup Oil
1/4 cup Salt
2 teaspoons Black pepper
1/4 cup + 2 tablespoons Herbs de Provence
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Pre-heat oven to 400 degrees Fahrenheit.
2. Cut butternut squash and sweet potatoes into 1-inch cubes and place in a large mixing bowl. *Can purchase peeled, diced squash and sweet potatoes.
3. Cut carrots into 1-inch slices or use pre-sliced carrots and combine with squash and potatoes in the large mixing bowl.
4. Peel beets just as you would a potato, wearing gloves helps with staining, add to the other vegetables.
5. Toss the vegetable mix with oil, in the large mixing bowl.
6. Add the salt, pepper and Herbs de Provence over the cut vegetables and toss until all are coated evenly. Place on ungreased sheet pan(s) with parchment paper, making sure vegetables have space on the sheet pan.
*If they are too close, they will steam and not become crispy.
7. Place in oven at 400 degrees for 25-30 minutes, until vegetables are tender and brown (can be pierced easily with a fork).
Serving Information
Use a 4-ounce spoodle to portion ½ cup roasted vegetables to provide ⅜ cup red orange vegetable and ⅛ cup other vegetable.
OR
Use a 2-ounce spoodle to portion ¼ cup roasted vegetables to provide ¼ cup vegetable serving.
Nutrition Information per 1/2 cup serving
Calories: 88 Total Fat: 2.3g Saturated Fat: 0.3g Monounsaturated Fat: 1.6g Polyunsaturated Fat: 0.3g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 16g Fiber: 3g Total Sugar: 5g Protein: 2g Sodium: 340mg Vitamin A: 654μg Vitamin C: 10.5mg Calcium: 40mg Iron: 0.8mg Folate: 47μg