Local Harvest Bake USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Local Harvest Bake is root vegetables roasted with garlic, salt, and olive oil.
½ cup (No. 4 fl oz spoodle) provides ³⁄8 cup red/orange vegetable and ¹⁄8 cup other vegetable.
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  • 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 50 servings, use 2 pans.
    For 100 servings, use 4 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 50 servings, use 2 pans.
    For 100 servings, use 4 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 Facts
Local Harvest Bake USDA Recipe for Schools
Amount Per Serving 0 For 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
50 Servings:
Butternut squash: 4 lb 14 oz
Beets: 5 lb 6 oz
Sweet potatoes: 5 lb
100 Servings:
Butternut squash: 9 lb 12 oz
Beets: 10 lb 12 oz
Sweet potatoes: 10 lb


*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
50 Servings:
About 10 lb
About 1 gal 1 qt/2 steam table pans
(12" x 20" x 2¹⁄2")
100 Servings:
About 20 lb
About 2 gal 2 qt/4 steam table pan
(12" x 20" x 2¹⁄2")