Harvest Delight USDA Recipe for Child Care Centers

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish.
½ cup (4 fl oz spoodle or No. 8 scoop) provides ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup fruit.
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  • Place carrots in a perforated steam table pan (12” x 20” x 2½”). Cover and steam for 10 minutes or until tender.
  • Toss carrots, sweet potatoes, squash, and onions with the oil and salt.
    Line sheet pan (18” x 26” x 1”) with parchment paper and spray with pan release spray. Spread vegetables evenly on sheet pan.
    For 25 servings, use 2 pans.
    For 50 servings, use 4 pans.
    Roast uncovered until tender and slightly browned. Turn vegetables midway through cooking:
    Conventional oven: 425 °F for 25 minutes.
    Convection oven: 425 °F for 18 minutes.
  • Combine apples, thyme, oregano, sage, rosemary, and garlic.
  • Remove vegetables from oven. Lower heat to 400 °F. Add apple mixture. Spread evenly.
    Roast uncovered until slightly tender:
    Conventional oven: 400 °F for 15 minutes.
    Convection oven: 400 °F for 10 minutes.
  • Remove vegetable/apple mixture from oven. Transfer to a steam table pan (12” x 20” x 2½”) lightly coated with pan release spray.
    For 25 servings use 1 pan.
    For 50 servings use 2 pans.
  • Drizzle with maple syrup and toss to coat.
    Roast until tender:
    Conventional oven: 400 °F for 8 minutes.
    Convection oven: 400 °F for 5 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove vegetable/apple mixture from oven and gently toss in spinach. Mix in cranberries and serve.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with 4 fl oz spoodle or No. 8 scoop (½ cup).


Nutrition Facts
Harvest Delight USDA Recipe for Child Care Centers
Amount Per Serving 0 ½ cup (4 fl oz spoodle or No. 8 scoop)
Calories 92.61 Calories from Fat 28
% Daily Value*
Total Fat 3.14g5%
Saturated Fat 0.43g3%
Cholesterol 0mg0%
Sodium 102.64mg4%
Total Carbohydrate 16.16g5%
Dietary Fiber 3.13g13%
Protein 1.2g2%
Vitamin A 11203.66IU224%
Vitamin C 10.94mg13%
Calcium 37.86mg4%
Iron 1.56mg9%
*Marketing Guide
25 Servings:
Carrots: 2 lb 2 oz
Sweet potatoes: 2 lb
Butternut squash: 1 lb 12 oz
Red onions: 9 oz
Green apples: 2 lb 9 oz
Spinach: 6¼ oz
50 Servings:
Carrots: 4 lb 4 oz
Sweet potatoes: 4 lb
Butternut squash: 3 lb 8 oz
Red onions: 1 lb 2 oz
Green apples: 5 lb 2 oz
Spinach: 12½ oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Note: Place apples in a bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.
Yield / Volume
25 Servings:
About 9 lb
About 3 qt/1 steam table pan
50 Servings:
About 18 lb
About 1 gal 2 qt/2 steam table pans