Roasted Autumn Vegetables

Family Child Care

Ingredients Amount / Measure Notes
  • sweet potato 3/4 cup
  • beets 1/2 cup
  • butternut squash 1/2 cup
  • rosemary 1/4 tsp
  • vegetable oil 1/2 tsp
  • kosher salt 1/8 tsp
  • pepper 1/8 tsp
  • thyme 1/4 tsp


INSTRUCTIONS


  • Peel and medium dice sweet 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 and serve hot or cold.

NUTRITION INFORMATION


Nutrition Facts
Roasted Autumn Vegetables - Family Child Care
Amount per Serving
Calories
41
% Daily Value*
Fat
 
0.61
g
1
%
Saturated Fat
 
0.1
g
1
%
Sodium
 
74
mg
3
%
Carbohydrates
 
8.48
g
3
%
Fiber
 
1.56
g
7
%
Sugar
 
2.5
g
3
%
Protein
 
0.82
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Roasted-Autumn-Vegetables-4.pdf
Age Group: Family Child Care
Serving Size: 4(1/4 cup)

A medley of seasonal vegetables, roasted to enhance their natural flavors.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • 011507 SWEET POTATO,RAW,UNPREP 4 3/4 cups
  • 011080 BEETS,RAW 3 cups
  • 011485 SQUASH,WNTR,BUTTERNUT,RAW 2 7/8 cups
  • 002063 ROSEMARY,FRESH 1/2 Tbsp
  • 050385 OIL, VEGETABLE 1 Tbsp
  • 799986 SALT, KOSHER 3/4 tsp
  • 002030 PEPPER,BLACK 3/4 tsp (ground)
  • 901561 THYME LEAF,DRIED 1/2 Tbsp


INSTRUCTIONS


  • Peel and medium dice sweet 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


Nutrition Facts
Roasted Autumn Vegetables - Child Care Centers - 25 servings
Amount per Serving
Calories
41
% Daily Value*
Fat
 
0.61
g
1
%
Saturated Fat
 
0.1
g
1
%
Sodium
 
74
mg
3
%
Carbohydrates
 
8.48
g
3
%
Fiber
 
1.56
g
7
%
Sugar
 
2.5
g
3
%
Protein
 
0.82
g
2
%
Vitamin A
 
5236
IU
105
%
Vitamin C
 
4.7
mg
6
%
Calcium
 
19.22
mg
2
%
Iron
 
0.47
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Roasted-Autumn-Vegetables-CACFP-25.pdf
Age Group: Child Care Centers
Serving Size: 25

A medley of seasonal vegetables, roasted to enhance their natural flavors.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • 011507 SWEET POTATO,RAW,UNPREP 5 lbs + 8 ozs
  • 011080 BEETS,RAW 3 lbs + 8 ozs
  • 011485 SQUASH,WNTR,BUTTERNUT,RAW 3 lbs + 8 ozs
  • 002063 ROSEMARY,FRESH 2 Tbsp
  • 050385 OIL, VEGETABLE 1/4 cup
  • 799986 SALT, KOSHER 1 Tbsp
  • 002030 PEPPER,BLACK 1 Tbsp (ground)
  • 901561 THYME LEAF,DRIED 2 Tbsp


INSTRUCTIONS


  • Peel and medium dice sweet 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


Nutrition Facts
Roasted Autumn Vegetables - Schools - 50 servings
Amount per Serving
Calories
81
% Daily Value*
Fat
 
1.22
g
2
%
Saturated Fat
 
0.19
g
1
%
Sodium
 
147
mg
6
%
Carbohydrates
 
16.97
g
6
%
Fiber
 
3.11
g
13
%
Sugar
 
4.9
g
5
%
Protein
 
1.64
g
3
%
Vitamin A
 
10472.1
IU
209
%
Vitamin C
 
9.5
mg
12
%
Calcium
 
38.44
mg
4
%
Iron
 
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Roasted-Autumn-Vegetables-50.pdf
Age Group: Schools
Serving Size: 50

A medley of seasonal vegetables, roasted to enhance their natural flavors.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • 011507 SWEET POTATO,RAW,UNPREP 11 lbs
  • 011080 BEETS,RAW 7 lbs
  • 011485 SQUASH,WNTR,BUTTERNUT,RAW 7 lbs
  • 002063 ROSEMARY,FRESH 1/4 cup
  • 050385 OIL, VEGETABLE 1/2 cup
  • 799986 SALT, KOSHER 2 Tbsp
  • 002030 PEPPER,BLACK 2 Tbsp (ground)
  • 901561 THYME LEAF,DRIED 1/4 cup


INSTRUCTIONS


  • Peel and medium dice sweet 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


Nutrition Facts
Roasted Autumn Vegetables - Schools - 100 servings
Amount per Serving
Calories
81
% Daily Value*
Fat
 
1.22
g
2
%
Saturated Fat
 
0.19
g
1
%
Sodium
 
147
mg
6
%
Carbohydrates
 
16.97
g
6
%
Fiber
 
3.11
g
13
%
Sugar
 
4.9
g
5
%
Protein
 
1.64
g
3
%
Vitamin A
 
10472.1
IU
209
%
Vitamin C
 
9.5
mg
12
%
Calcium
 
38.44
mg
4
%
Iron
 
0.95
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
https://cookingforkids.ok.gov/wp-content/uploads/2022/09/Roasted-Autumn-Vegetables-100.pdf
Age Group: Schools
Serving Size: 100

A medley of seasonal vegetables, roasted to enhance their natural flavors.