Foodservice Recipe: Roasted Carrot Sticks with Oregano

Farm to School Foodservice Recipe

Indiana-carrots.jpg

Ingredients

20 lbs Carrots, cut into 1/4 stick (or slices)

1/4 cup Vegetable Oil

1/4 cup Butter

1 tbsp + 1 tsp Salt

1 tbsp Oregano, dried

2 tsp Pepper

1 tbsp + 1 tsp Garlic Cloves, fresh, minced

Procedure

  1. Toss carrots with all the ingredients: Oil, butter, salt and oregano pepper and garlic.

  2. Roast on a parchment–covered baking sheet, not more than 10 pounds to a sheet (about 2 layers or so), stirring twice during cooking, until tender but not mushy. Convection oven: 350°F about 15 minutes. Conventional oven: 400°F about 20 minutes

Nutrition

Portion size: 1/2 cup
Number of portions: 100
Meal component: 1/2 cup red/orange vegetable

Calories: 46
Fat: 1.24 g
Saturated fat: 0.4 g
Cholesterol: 1 mg
Sodium: 160 mg
Carbohydrates: 8.78 g
Fiber: 2.57 g
Protein: 0.87 g

Recipe reprinted by Indiana Grown for Schools with permission from Healthy School Recipes and developed by Massachusetts Farm to School Cookbook.

Recipe Notes

Critical Control Point
Heat to 140°F or higher. Hold for hot service at 140°F or higher.

Oven Space
One sheet pan serves 50, so allow sufficient oven space.

To Prepare the Carrots
To cut carrot sticks from whole carrots, use a large knife to cut peeled carrots lengthwise into halves or quarters or eighths, depending on size of carrot. Lay flat side down, stack slices or simply gather strips together. Cut across, 2-5 times depending on length of carrots, into carrot sticks.