Local Harvest Bake USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Local Harvest Bake is root vegetables roasted with garlic, salt, and olive oil.
CACFP CREDITING INFORMATION
½ cup (No. 4 fl oz spoodle) provides ¹⁄2 cup vegetable.
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Instructions
 

  • Combine all ingredients in a large bowl. Mix well. Transfer mixture to a sheet pan (18" x 26" x 1′′) lined with parchment paper and lightly coated with pan release spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Bake:
    Conventional Oven: 350 °F for 25 minutes.
    Convection Oven: 350 °F for 20 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Transfer to steam table pan (12" x 20" x 2¹⁄2").
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Garnish with parsley.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with No. 4 fl oz spoodle (¹⁄2 cup).

Nutrition INFORMATION

Nutrition Facts
Local Harvest Bake USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (No. 4 fl oz spoodle)
Calories 84 Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 129mg6%
Potassium 274mg8%
Total Carbohydrate 12g4%
Dietary Fiber 3g13%
Total Sugars 5g6%
Protein 1g2%
Vitamin D 0IU0%
Calcium 28mg3%
Iron 1mg6%
*
*Marketing Guide
25 Servings:
Butternut squash: 2 lb 7 oz
Beets: 2 lb 11 oz
Sweet potatoes: 2 lb 8 oz
50 Servings:
Butternut squash: 4 lb 14 oz
Beets: 5 lb 6 oz
Sweet potatoes: 5 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 5 lb
About 2 qt/1 steam table pan
(12" x 20" x 2¹⁄2")
50 Servings:
About 10 lb
About 1 gal 1 qt/2 steam table pans
(12" x 20" x 2¹⁄2")