Roasted Carrots
| Shelf Life: | 3 days with refrigeration |
| Portion/Serving: | 2 qts. |
| Revision Date: | Feb 26, 2017 |
|
Notes
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. |
|
Ingredients
| 2 | lbs. | Carrots, Peeled, Cut into 1" Oblique Pieces |
| 1 | tbsp. | Garlic, Fresh, Minced |
| ¼ | cup | Olive Oil |
| 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 |
Equipment
- Mixing Bowl
- Sheet Tray
- Measuring Spoons
- Liquid Measuring Cups
- Kitchen Spoons
- Storage Containers
Preparation
- 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.
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