Roasted carrots are sweeter than raw, and very versatile when you change up the seasonings!
This is a winter school food service recipe for carrots.
Cooking and prep level: Basic.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
- Serving Size1/2 cup
- Energy91 cal
- HAACP Process2
- 20 lbs Carrots, fresh peeled and cut into thin sticks
- ½ cup Vegetable, Olive or Canola oil
- 1 Tbsp 1 tsp Salt, kosher
- 2 tsp Black Pepper, ground
Flavor Variations (choose one):
- Asian: 2 tsp Ginger, ground
- Italian: 2 tsp Oregano, dried, 2 tsp Garlic, granulated
- Lemon: ½ cup Lemon juice, fresh, 2 Tbsps Parsley, fresh chopped
- Mexican: 1 tsp Cumin, 1 tsp Chipotle Powder, 1 tsp Chili Powder
CCP: Preheat oven: Convection 400*F, Conventional 425 F
Toss carrot sticks with oil, salt, and pepper. If using a flavor variation, add spices, etc. to oil, mixing to incorporate.
Spread carrot sticks onto parchment covered sheet pans- 10 lbs maximum per pan.
Bake about 10 minutes. Stir once and return to oven for about 5 minutes until tender, but not mushy.
CCP: Internal temperature of 135 °F must be reached for 15 seconds.
CCP: Hold at a minimum of 140 °F through service.
A Brief History of the Carrot:
The home of carrots and its numerous cousins can be tracked to dry and hot lands of Iran and Afghan. The earliest evidence of its use there was dated to 3000 BC. From there, carrot seeds were picked, carried and sold via caravans to neighboring Arabian, African and Asian lands, who all accepted carrots immediately and started crossbreeding and creating new types of this famous root.
Even in those ancient times, many colors of carrots were present and used including black, white, red and purple. Interestingly, the orange colors that we use today were not present. The most telling sign of how popular carrots were in those ancient times come from Ancient Egypt, where numerous carrots were placed in the tombs of dead Pharaohs and the drawings of the carrot harvest and processing can be found in numerous hieroglyph paintings.
(Excerpt from: http://www.vegetablefacts.net/)
- 100 servings per container
- Serving Size1/2 cup
- Amount per serving
- % Daily Value*
- Total Fat4.5 g5.77%
- Saturated Fat0.7 g3.5%
- Trans Fat0 g
- Cholesterol0 mg0%
- Sodium80 mg3.48%
- Total Carbohydrate8.78 g3.19%
- Dietary Fiber1.7 g6.07%
- Protein0.87 g1.74%