vegetable
Honey Ginger Carrots Scaled for: 25 (1/2 Cup) Servings Allergens: Not Provided
Item
Quantity
Carrot, petite
4 pound, 2 2/3 ounce
Honey
3/8 cup, 3/4 teaspoon
Garlic, Peeled
2.083 teaspoon
Salt, Iodized
1.042 teaspoon
Ginger, Ground
1 tablespoon, 1.167 teaspoon
Oil, Canola
1/4 cup, 1/2 teaspoon
DIRECTIONS:
1. Pre-heat oven to 400°F.
5. Cook for 10 minutes and then re-toss carrots on the pan, and rotate. 6. Check carrots after another 5 minutes, they should be fork tender, and slightly browned. Continue to check every few minutes if they are not done after these two checks.
2. Cut baby carrots in half on the diagonal and put in a bowl.
3. Combine the carrots with the honey, salt, ginger, minced raw garlic and oil, and toss until well mixed. 4. Put the carrots on a sheet pan that has a liner on it, and put into a 400°F degree oven.
Tip: Carrots can be cut a day or more before service and held in water until needed.
Recipe contributed by: Austin ISD in Austin, Texas
School Bites | Fall 2025 Release | Page 20
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