Pacific 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: Peas; AllergenMilk; Broccoli; Carrots; AllergenSoy

Calories: 60 Kcal

Carbohydrates: 11 g

Protein: 3 g

Total Fat: 2 g

Calcium: 75 mg

Sodium: 300 mg

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Ingredients

10 Servings

• 9.5 Oz Gr.Peas Sugar Snap Frz

• 13 Oz Carrot, Bias Cut Frz

• 13 Oz Carrot, Bias Cut Frz

• 13 Oz Broccoli Florets f/Frz

• 1 1/4 tsp Pepper, Black Ground

• 2 Tbsp 1 tsp Oil, Frying/Cooking

• 1/4 tsp Pepper, Black Ground

• 1 1/4 tsp Salt, Kosher

• 1/4 tsp Thyme, Ground

• 1/2 tsp Garlic, Granulated

• 1/4 tsp Parsley, Dried

25 Servings

• 1 lb 8 Oz Gr.Peas Sugar Snap Frz

• 2 lb Carrot, Bias Cut Frz

• 2 lb Carrot, Bias Cut Frz

• 2 lb Broccoli Florets f/Frz

• 1 Tbsp Pepper, Black Ground

• 1/3 Cup Oil, Frying/Cooking

• 3/4 tsp Pepper, Black Ground

• 1 Tbsp Salt, Kosher

• 3/4 tsp Thyme, Ground

• 1 1/2 tsp Garlic, Granulated

• 3/4 tsp Parsley, Dried

50 Servings

• 3 lb Gr.Peas Sugar Snap Frz

• 4 lb Carrot, Bias Cut Frz

• 4 lb Carrot, Bias Cut Frz

• 4 lb Broccoli Florets f/Frz

• 2 Tbsp Pepper, Black Ground

• 3/4 Cup Oil, Frying/Cooking

• 1 1/2 tsp Pepper, Black Ground

• 2 Tbsp Salt, Kosher

• 1 1/2 tsp Thyme, Ground

• 1 Tbsp Garlic, Granulated

• 1 1/2 tsp Parsley, Dried

100 Servings

• 6 lb Gr.Peas Sugar Snap Frz

• 8 lb Carrot, Bias Cut Frz

• 8 lb Carrot, Bias Cut Frz

• 8 lb Broccoli Florets f/Frz

• 1/4 Cup Pepper, Black Ground

• 1 1/2 Cup Oil, Frying/Cooking

• 1 Tbsp Pepper, Black Ground

• 1/4 Cup Salt, Kosher

• 1 Tbsp Thyme, Ground

• 2 Tbsp Garlic, Granulated

• 1 Tbsp Parsley, Dried

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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 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 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
   
   Print Recipe Here