Roasted Herbed Carrots
Serves 4 ½ cup portions
Ingredients
1 Bunch carrots
2 Tablespoons vegetable oil
2 Tablespoons olive oil
½ Teaspoon Salt
⅛ Teaspoon pepper
½ Teaspoon fresh thyme
½ Teaspoon dried oregano flakes
½ Teaspoon dried parsley flakes
Instructions
Preheat the oven to 350 degrees
Cut carrots into sticks
Put carrots in a large bowl with oils, then toss with the herbs
Spread carrots in a single layer on a lined baking sheet or in a dutch oven
Cook covered for about 30 minutes
Uncover and cook for another 10 minutes until the edges begin to crisp
This recipe was developed by Beacon City School District’s Food Service Department as part of the “Farm to School” program, which brings fresh produce and New York State products into the cafeterias and classrooms. In the past, roasted carrots with herbs have been a hit with our chef in the classroom program. You can get creative and try any fresh herbs you have on hand!
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.
Roasted Carrots with chive butter
Serves 4 ½ cup portions
Ingredients
1 Bunch carrots
1 Tablespoons unsalted butter
1 Tablespoon + ½ teaspoon of chopped chives
1½ Teaspoon lemon juice + zest
½ Teaspoon granulated sugar
Instructions
Preheat the oven to 350 degrees
Cut carrots into sticks
Spread carrots in a single layer on a lined baking sheet or in a dutch oven
Cook covered for about 30 minutes
While carrots are cooking, zest the lemon
Heat butter, lemon, chives, sugar and zest in a pan over a low heat
Put carrots in a large bowl with oils, then toss with the butter mixture
Uncover and cook for another 10 minutes until the edges begin to crisp
Sprinkle with remaining chives
This recipe was developed by Beacon City School District’s Food Service Department as part of the “Farm to School” program, which brings fresh produce and New York State products into the cafeterias and classrooms. The carrots served are sourced from Common Ground Farm or other NY farms.
Taste testing is an important part of our Farm to School Program. Families who sign up for remote meals will have a brief survey emailed to them where they can provide feedback on the recipe. Please take a minute to tell us what you think! The results will help us decide if we should serve this recipe again in the future.