Inspired by autumn vegetables found at farmers markets, Harvest Delight is an irresistible, brilliantly colored roasted vegetable and fruit medley side dish. NSLP/SBP CREDITING INFORMATION½ cup (4 fl oz spoodle or No. 8 scoop) provides ³⁄8 cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup fruit.
1 gal 3¾ qt Fresh green apples, peeled, cubed ½”(See Notes)
¼ cup 2 Tbsp Fresh thyme, finely chopped
¼ cup 2 Tbsp Fresh oregano, finely chopped
¼ cup 2 Tbsp Fresh sage, finely chopped
¼cupFresh rosemary, finely chopped
¼ cup 2 tspMinced garlic
½ cup 2 Tbsp Maple syrup
3qt*Fresh spinach, coarsely chopped
⅔cup Dried cranberries, finely chopped
*See Marketing Guide
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 50 servings, use 4 pans.For 100 servings, use 8 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 50 servings use 2 pans.For 100 servings, use 4 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 135 °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).
Harvest Delight USDA Recipe for Schools
Amount Per Serving 0 ½ cup (4 fl oz spoodle or No. 8 scoop)
Calories 92.61Calories from Fat 28
% Daily Value*
Total Fat 3.14g5%
Saturated Fat 0.43g3%
Total Carbohydrates 16.16g5%
Dietary Fiber 3.13g13%
Vitamin A 11203.66IU224%
Vitamin C 10.94mg13%
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
Carrots: 8 lb 8 oz
Sweet potatoes: 8 lb
Butternut squash: 7 lb
Red onions: 2 lb 4 oz
Green apples: 10 lb 4 oz
Spinach: 1 lb 8½ 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.