RECIPE DETAILS
Item ID: 1980233
Serving Description: 0.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1980233
Serving Description: 0.5 Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Vegetarian
Allergens: None
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
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Asparagus, fresh trimmed, cooked: 50%
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Carrots, fresh (no tops), cooked sliced: 76%
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Potatoes, diced, cooked with skin: 99%
Pre-Preparation
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Preheat oven to 375°F.
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Wash carrots, potatoes, and asparagus.
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Cut potatoes into halves or large cubes, depending on their size.
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Cut carrots into large coins.
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Trim asparagus, and cut the spears into thirds.
Preparation
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Toss asparagus with one-eighth of the oil and salt. Spread onto lined sheet pans (about 2 lb 12 oz per pan).
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Toss potatoes and carrots with the remaining salt and oil. Spread onto lined sheet pans (about 5 lb 8 oz per pan).
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Roast asparagus for about 10 minutes. Roast potatoes and carrots for about 25 minutes, or until vegetables are tender-crisp.
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Combine all the vegetables after they are finished cooking.
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For best quality, serve immediately. Otherwise, hold hot until service at 140°F or higher.
Serving
Serving = 1/2 cup
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 |
