Roasted Autumn Vegetables
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) ㅤ 10 5/8 oz.
- Beets, raw ㅤ 6 3/4 oz.
- Squash, winter, butternut, raw ㅤ 6 3/4 oz.
- Rosemary, fresh ㅤ 3/4 tsp.
- Vegetable oil, palm kernel ㅤ 1 1/2 tsp.
- Salt, table ㅤ 3/8 tsp.
- Spices, pepper, black ground < 1/8 tsp.
- Spices, thyme, dried leaves 3/4 tsp.
INSTRUCTIONS
- Peel and medium dice potatoes, beets, and butternut squash. Chop rosemary.
- Lay each type of vegetable on a different baking sheet and coat with oil.
- Season with salt, pepper, rosemary, and thyme.
- Roast at 400° F for 30 minutes or until vegetables are tender (beets typically take 5 minutes longer to become tender).
- Combine for service. May be served hot or cold.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) ㅤ 2 lbs., 12 oz. ㅤ
- Beets, raw ㅤ 1 lbs., 12 oz. ㅤ
- Squash, winter, butternut, raw ㅤ 1 lbs., 12 oz. ㅤ
- Rosemary, fresh ㅤ 1 tbsp.
- Vegetable oil, palm kernel ㅤ 2 tbsp.
- Salt, table ㅤ 1 1/2 tsp.
- Spices, pepper, black ground 1/4 tsp.
- Spices, thyme, dried leaves 1 tbsp.
INSTRUCTIONS
- Peel and medium dice potatoes, beets, and butternut squash. Chop rosemary.
- Lay each type of vegetable on a different baking sheet and coat with oil.
- Season with salt, pepper, rosemary, and thyme.
- Roast at 400° F for 30 minutes or until vegetables are tender (beets typically take 5 minutes longer to become tender).
- Combine for service. May be served hot or cold.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) ㅤ 5 lbs., 8 oz. ㅤ
- Beets, raw ㅤ 3 lbs., 8 oz. ㅤ
- Squash, winter, butternut, raw ㅤ 3 lbs., 8 oz. ㅤ
- Rosemary, fresh ㅤ 2 tbsp.
- Vegetable oil, palm kernel ㅤ 1/4 c.
- Salt, table ㅤ 1 tbsp.
- Spices, pepper, black ground 1/2 tsp.
- Spices, thyme, dried leaves 2 tbsp.
INSTRUCTIONS
- Peel and medium dice potatoes, beets, and butternut squash. Chop rosemary.
- Lay each type of vegetable on a different baking sheet and coat with oil.
- Season with salt, pepper, rosemary, and thyme.
- Roast at 400° F for 30 minutes or until vegetables are tender (beets typically take 5 minutes longer to become tender).
- Combine for service. May be served hot or cold.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program) ㅤ 11 lbs.
- Beets, raw ㅤ 7 lbs.
- Squash, winter, butternut, raw ㅤ 7 lbs.
- Rosemary, fresh ㅤ 1/4 c.
- Vegetable oil, palm kernel ㅤ 1/2 c.
- Salt, table ㅤ 2 tbsp.
- Spices, pepper, black ground 1 tsp.
- Spices, thyme, dried leaves 1/4 c.
INSTRUCTIONS
- Peel and medium dice potatoes, beets, and butternut squash. Chop rosemary.
- Lay each type of vegetable on a different baking sheet and coat with oil.
- Season with salt, pepper, rosemary, and thyme.
- Roast at 400° F for 30 minutes or until vegetables are tender (beets typically take 5 minutes longer to become tender).
- Combine for service. May be served hot or cold.