Orange Vinaigrette Roasted Vegetables

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

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Nutritional Content

Allergens: Broccoli; AllergenSulphites; Apples

Calories: 80 Kcal

Carbohydrates: 11 g

Protein: 4 g

Total Fat: 4 g

Calcium: 75 mg

Sodium: 200 mg

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Ingredients

10 Servings

• 3 lb Broccoli, Florets Fresh

• 5 Oz Orange Vinaigrette Dressing

25 Servings

• 7 lb 8 Oz Broccoli, Florets Fresh

• 12.5 Oz Orange Vinaigrette Dressing

50 Servings

• 15 lb Broccoli, Florets Fresh

• 1 lb 9 Oz Orange Vinaigrette Dressing

100 Servings

• 30 lb Broccoli, Florets Fresh

• 3 lb 2 Oz Orange Vinaigrette Dressing

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Instructions

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

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

3. Combine Orange vinaigrette dressing and mix well.

4. 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 can affect 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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