|Shelf Life:||3 days with refrigeration|
|Revision Date:||Feb 26, 2017|
All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.
|2||lbs.||Carrots, Peeled, Cut into 1" Oblique Pieces|
|1||tbsp.||Garlic, Fresh, Minced|
|1||tbsp.||Thyme, Fresh, leaves only, chopped|
|1||tbsp.||Parsley, flat-leaf, leaves only, chopped|
|Sea Salt, As Needed|
|Black Pepper, Fresh Ground, As Needed|
- Mixing Bowl
- Sheet Tray
- Measuring Spoons
- Liquid Measuring Cups
- Kitchen Spoons
- Storage Containers
- Toss the carrots, garlic, olive oil, season with salt and black pepper, toss until evenly mixed.
- Transfer carrots to sheet tray and roast in oven for 10 minutes until slightly caramelized and concentrated.
- Remove from oven, transfer back to bowl, toss with thyme and parsley. Allow to cool.
- Transfer to a storage container, cover, label and store in the refrigerator.