RECIPE DETAILS
Item ID: 1980233
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1980233
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Asparagus, fresh trimmed, cooked: 50%
- Carrots, fresh (no tops), cooked sliced: 76%
- Potatoes, diced, cooked with skin: 99%
Pre-Preparation
- Preheat oven to 375°F.
- Wash carrots, potatoes, and asparagus.
- Cut potatoes into halves or large cubes, depending on their size.
- Cut carrots into large coins.
- Trim asparagus, and cut the spears into thirds.
Preparation
- Toss asparagus with one-eighth of the oil and salt. Spread onto lined sheet pans (about 2 lb 12 oz per pan).
- Toss potatoes and carrots with the remaining salt and oil. Spread onto lined sheet pans (about 5 lb 8 oz per pan).
- Roast asparagus for about 10 minutes. Roast potatoes and carrots for about 25 minutes, or until vegetables are tender-crisp.
- Combine all the vegetables after they are finished cooking.
- For best quality, serve immediately. Otherwise, hold hot until service at 140°F or higher.
Serving
Serving = 1/2 cup
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | ⅜ cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | ⅛ cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 82.01 kcal |
| Total Fat | 2.34 gm |
| Saturated Fat | 0.34 gm |
| Trans Fat | 0.00* gm |
| Sodium | 434.64 mg |
| Carbohydrates | 14.51 gm |
| Fiber | 3.27 gm |
| Sugars | 4.58 gm |
| Added Sugars | 0.00* gm |
