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Potatoes .Onions. Peppers. Roasted

This document provides a recipe for roasted potatoes, onions, and peppers that serves 40 portions. It lists the ingredients, measurements, cooking instructions, and nutritional information for 1/2 cup serving. The recipe involves cutting and roasting potatoes, peppers, and onions with oil, salt, and pepper at 375 degrees F until browned and cooked through.

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adam
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48 views2 pages

Potatoes .Onions. Peppers. Roasted

This document provides a recipe for roasted potatoes, onions, and peppers that serves 40 portions. It lists the ingredients, measurements, cooking instructions, and nutritional information for 1/2 cup serving. The recipe involves cutting and roasting potatoes, peppers, and onions with oil, salt, and pepper at 375 degrees F until browned and cooked through.

Uploaded by

adam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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000624 - ROASTED POTATOES,ONIONS,PEPPER

Source: CHEF V
Number of Portions: 40
Size of Portion: 1/2 CUP

Components: Recipe Subgroups: Attributes:


Meat/Alt: Vegetable, Other
Grains:
Fruit:
Vegetable: 0.5 cup
Milk:

HACCP Process: #2 Same Day Service

Ingredients Measures Instructions


011352 POTATO,FLESH & SKN,RAW.................. 8 lbs To Cook:
011333 PEPPERS,SWEET,GREEN,RAW............ 1 lb 1. Preheat oven to 375 F.
011821 PEPPERS, BELL, SWEET, RED, RAW... 1 lb 2. Wash and dry potatoes and peppers.
3. Cut potatoes and peppers into 1/2" dice.

011282 ONIONS,RAW.......................................... 2 lbs 4. Peel onion and cut into 1/2" dice.

004698 OIL, CANOLA............................................ 1/2 cup 5. Place potatoes, peppers, and onions on a sheet pan; do not overcrowd or
902826 SALT, KOSHER........................................ 1 Tbsp veggies will steam rather than roast. Toss with canola oil and sprinkle evenly
002030 PEPPER,BLACK....................................... 1 TSP (ground) with salt and pepper.
6. Roast at 375 F for 13-15 minutes or until vegetables are beginning to brown
and crisp on the edges and potatoes are easily pierced with a fork.

To Serve:
1. Serve 1/2 cup roasted potatoes, onions, and peppers to each customer.

CCP: Heat to 135° F or higher.

CCP: Hold at 135° F or higher.

*Nutrients are based upon 1 Portion Size (1/2 CUP)


Calories 110 kcal Cholesterol 0 mg Protein 2.30 g Calcium 18.39 mg 24.20% Calories from Total Fat
Total Fat 2.96 g Sodium 184 mg Vitamin A 71.8 RE Iron 0.85 mg 1.91% Calories from Saturated Fat
Saturated Fat 0.23 g Carbohydrates 19.21 g Vitamin A 399.6 IU Water¹ 113.30 g *0.22%* Calories from Trans Fat
Trans Fat¹ *0.03* g Dietary Fiber 2.83 g Vitamin C 43.1 mg Ash¹ 1.62 g 69.83% Calories from Carbohydrates
8.35% Calories from Protein

Page 1 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for Printed 3/5/2015
and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject
to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.
*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

Allergens
Milk Egg Peanut Tree Nut Fish Shellfish Soy Wheat
NO NO NO NO NO NO NO NO
YES = Present NO = Absent ? = Undefined

Page 2 NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for Printed 3/5/2015
and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject
to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions.

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