North Dakota Adult Nutrition

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Murray Roasted Vegetables

Brooke Wojdynski

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Roast Cook Temp.: 450°F

Nutritional Content

Allergens: Broccoli; AllergenMilk; Onion; Peppers Bell; Carrots; AllergenSoy

Calories: 45 Kcal

Carbohydrates: 8 g

Protein: 2 g

Total Fat: 1 g

Calcium: 40 mg

Sodium: 270 mg

Ingredients

10 Servings

  • 8 Oz Squash, Yellow Fresh

  • 10 Oz Carrot, Fresh

  • 6 Oz Onion Fresh Sliced

  • 8.5 Oz Peppers Red Roasted f/Fresh

  • 8 Oz Broccolini f/Fresh

  • 2 Tbsp 1 tsp Oil, Frying/Cooking

  • 1 1/4 tsp Pepper, Black Ground

  • 1/2 tsp Garlic, Granulated

  • 1/4 tsp Parsley, Dried

  • 1/4 tsp Pepper, Black Ground

  • 1 1/4 tsp Salt, Kosher

  • 1/4 tsp Thyme, Ground

25 Servings

  • 1 lb 4 Oz Squash, Yellow Fresh

  • 1 lb 9 Oz Carrot, Fresh

  • 14.5 Oz Onion Fresh Sliced

  • 1 lb 6 Oz Peppers Red Roasted f/Fresh

  • 1 lb 4 Oz Broccolini f/Fresh

  • 1/3 Cup Oil, Frying/Cooking

  • 1 Tbsp Pepper, Black Ground

  • 1 1/2 tsp Garlic, Granulated

  • 3/4 tsp Parsley, Dried

  • 3/4 tsp Pepper, Black Ground

  • 1 Tbsp Salt, Kosher

  • 3/4 tsp Thyme, Ground

50 Servings

  • 2 lb 8 Oz Squash, Yellow Fresh

  • 3 lb 2 Oz Carrot, Fresh

  • 1 lb 13 Oz Onion Fresh Sliced

  • 2 lb 11 Oz Peppers Red Roasted f/Fresh

  • 2 lb 8 Oz Broccolini f/Fresh

  • 3/4 Cup Oil, Frying/Cooking

  • 2 Tbsp Pepper, Black Ground

  • 1 Tbsp Garlic, Granulated

  • 1 1/2 tsp Parsley, Dried

  • 1 1/2 tsp Pepper, Black Ground

  • 2 Tbsp Salt, Kosher

  • 1 1/2 tsp Thyme, Ground

100 Servings

  • 5 lb Squash, Yellow Fresh

  • 6 lb 4 Oz Carrot, Fresh

  • 3 lb 10 Oz Onion Fresh Sliced

  • 5 lb 6 Oz Peppers Red Roasted f/Fresh

  • 5 lb Broccolini f/Fresh

  • 1 1/2 Cup Oil, Frying/Cooking

  • 1/4 Cup Pepper, Black Ground

  • 2 Tbsp Garlic, Granulated

  • 1 Tbsp Parsley, Dried

  • 1 Tbsp Pepper, Black Ground

  • 1/4 Cup Salt, Kosher

  • 1 Tbsp Thyme, Ground

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Preprep: Scrub Vegetables well and dry. Place in clean tub.

  3. Combine Oil and mix well.

  4. Add Spices Toss Vegetables to evenly coat.

  5. Spread Vegetables on baking sheet. Roast until tender at 450F/232C tossing Vegetables when about half way done.

  6. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times canaffect food quality.

  7. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  8. CCP -- Reheat To internal temperature of 165F/74C held for at least 15 seconds.

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