RECIPE DETAILS
Item ID: FS5001
Serving Description: 3/4 Cup (4.5 oz)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
RECIPE DETAILS
Item ID: FS5001
Serving Description: 3/4 Cup (4.5 oz)
Food Category: Vegetable recipes
HACCP Process Category: SameDay
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Cooked vegetable yields:
Carrots: 76%
Jalapeno: 98%
1. Pre-heat oven to 350 degrees F.
2. Wash the carrots, jalapenos, garlic, and oregno.
3. Peel and slice carrots into 1/4″ inch slices.
4. Mince the garlic and jalapeno.
5. Chop the oregano.
Preparation
6. In a large bowl, combine carrot slices, minced garlic, jalapeno, chopped oregano, and oil. Toss everything to coat evenly.
7. Line a sheet pan with parchment paper.
8. Spread the carrot mixture on the pan in a single layer, being careful not to overcrowd the carrots.
9. Cook the carrots for about 25 minutes, or until the carrots are lighly browned and still slightly tender (al dente).
10. Serve immediately for best results.
Serving
Serving size: 3/4 cup (4.5 oz)
Recipe Source: In collaboration with the United States Department of Agriculture (USDA) and Action for Healthy Kids (AFHK) this recipe was created at the Healthy Meals Summit (HMI) and won a student-led cooking competition.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 0 | Calories: 133.17 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 3.67% | |
| Red Orange: 0.5 | Grains: 0 | Sodium: 282.69 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
