Parsnips and Carrots, Roasted
Portion Size: ½ cup parsnips and carrots
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 pounds parsnips, peeled | Washed, peeled and sliced diagonally in 1-inch-thick slices. |
| 1 pound carrots | Washed, peeled and sliced diagonally in 1-inch thick slices. |
| 1 tablespoon olive oil | |
| 1 teaspoon salt | |
| ½ teaspoons black pepper | |
| 2 teaspoons dried dill or parsley |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat the oven to 425°F. | |
| 2 | Slice parsnips and carrots each | |
| 3 | Place the cut vegetables on a sheet pan. | |
| 4 | Add the olive oil, salt, dill or parsley and pepper and toss well. | |
| 5 | Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. | Cook until internal temperature reaches 135°F. |
Time Temperature Sensitive food. Food 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).
Posted in Vegetable Recipes
