Carrots and Brussels Sprouts
Portion Size: ½ cup carrot Brussel sprouts mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons onion | Washed, peeled and chopped |
| 1 tablespoons olive oil | |
| 2 cups carrots | Washed, 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 |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook onion in 1tablespoon oil in a large skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. | |
| 2 | Add carrots, Brussels sprouts, 3/4 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes. | |
| 3 | Add 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. |
| 4 | Stir 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 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).
