Carrots, Roasted

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	3 oz	Elementary	12 Tbsp	Elementary	6
Secondary	3 oz	Secondary	12 Tbsp	Secondary	6

Recipe Total Yield
Volume	6 gal, 1 qt
Weight	25 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	0	0	0.75
Secondary	0	0	0.75

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Ingredients	As Purchased	Prepped by Weight	Prepped by Volume
Carrot, Whole	53 lb	50 lb	11 gal
Vegetable Oil	1 C	7.6 oz	1 C
Salt, Kosher	2.5 oz	2.5 oz	4 Tbsp
Black Pepper, Ground	0.5 oz	0.5 oz	2 Tbsp

Wash carrots well, using a vegetable brush, trim ends as needed.
Taste the carrot peel. If it is bitter, the carrots should be peeled. If not, peeling is not necessary.
Note - this recipe calls for unpeeled carrots
If carrots are very large, cut them in as-needed lengthwise before slicing.
Cut the carrots diagonally into 1/2" thick slices using the slicer blade on a food processor.
In an appropriate sized container, toss the carrots with the oil, salt and pepper. Do this in batches if needed.
Spread the carrots out on parchment lined full sheet pans in one layer.
Roast the carrots at 350 degrees until tender and browned (about 30 minutes).
Pans may need to be rotated in the oven and carrots may need to be stirred to prevent burning.
Transfer into 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
Reheat, covered, in a 350 oven until internal temperature reaches 165 degrees.