Carrots and Brussels Sprouts

Portion Size: ½ cup carrot Brussel sprouts mixture

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 tablespoons onionWashed, peeled and chopped
1 tablespoons olive oil
2 cups carrotsWashed, peeled and cut diagonally into ½-inch-thick pieces
2 cups Brussels sprouts Washed, trimmed and halved lengthwise
⅓ cup water
1 tablespoon cider vinegar


Steps:Directions: Critical Control Point /Quality Assurance
1Cook onion in 1tablespoon oil in a large skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes.
2Add carrots, Brussels sprouts, 3/4 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.
3Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes.Cook until internal temperature reaches 135°F.
4Stir in vinegar, salt and pepper to taste.

Variations: Carrots can be steamed, braised, microwaved, roasted, stir fry. May add choice of herbs or spices for flavor. 

Time Temperature Sensitive foodFood safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F. Follow proper cooling procedures. Store leftovers in a tightly sealed, labeled and dated container. Use leftover within 72 hours if stored in refrigerator or 30 days if stored in the freezer. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds. Reheat left over product only once; discard if not used.  Cold holding at 41°F or colder or using time alone (less than four hours). 

Jacqueline Larson M.S., R.D.N. and Associates