Recipe Name ROASTED BRUSSELS SPROUTS & CARROTS Submitted by jgouker Recipe Description Q04803 Quantity 100 Quantity Unit 3/4 CUP SERVINGS Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 10 packages (2 lb) Brussels sprouts, frozen, unprepared 10 cups, sliced Onion, chopped 10 cups, slices Carrots, baby 2 1/2 cups soybean oil 3 1/3 tablespoons garlic minced 1 tablespoon salt 1 tablespoon black pepper 2 ounces cooking spray 3 1/3 tablespoons parsley flakes Steps Sequence Step 1 CLEAN AND TRIM BRUSSELS SPROUTS BY CUTTING THE STEM OFF AND REMOVING OUTER LEAVES. CUT AWAY ANY BAD AREAS OF EACH SPROUT. CUT SPROUTS IN HALF LENGTHWISE. 2 SLICE ONION INTO 1/2 INCH THICK SLICES. 3 COMBINE BRUSSELS SPROUTS, ONION, CARROTS, OIL, SALT, PEPPER AND GARLIC. MIX WELL. 4 ROAST SPROUTS MIXTURE ON SPRAYED SHEET PANS IN 350 F. CONVECTION OVEN, LOW FAN, FOR 10 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 140 F. 5 PAN IN SERVING PANS AND SPRINKLE WITH PARSLEY FLAKES. HOLD FOR SERVICE AT 140 F. OR HIGHER.