Back

Roasted Root Vegetables

Recipe Courtesy of Harvest of the Month
Photo Courtesy of https://www.christlincolnschools.org

Ingredients

  • Local Nebraska red potatoes - 5.5 lbs
  • Local Nebraska turnips - 2.25 lbs
  • Baby carrots, raw - 3.375 lbs
  • Vegetable or Canola oil - 3 fl ozs
  • Ranch dressing mix, dry - 1.5-2 ozs

Preparation

  1. Day before: Wash, leave peel on and cut potatoes and turnips into ¾” thick chunks.  Store potatoes and turnips in separate containers covered in water to prevent discoloration.
  2. Day of service:  Drain vegetables and combine with carrots.  Toss in oil to lightly coat, season with dry dressing mix and toss to evenly distribute.
  3. Lay vegetables out on parchment lined sheet pans in one layer, using as many pans as necessary to avoid overcrowding of vegetables.
  4. Roast at 375°F until evenly browned and thoroughly cooked (approximately 30-40 minutes).
  5. Use a 4oz spoodle to portion into  ½ cup servings.

Critical Control Point:  Hold at or above 135°F until service.



50 servings makes 8 lbs

Serving Information

For Program
Serving Size
Serving Utensil
NSLP
½ cup
4oz spoodle

Meal Pattern Contribution

Food Component
Red/Orange
⅛ C
Starchy
¼ C
Other
⅛ C