Roasted Vegetables

By Jen S. from David D. Jones Elementary School, Greensboro, North Carolina.


Our medley of our own North Carolina sweet potatoes, white potatoes, green peppers, onions and herbs are roasted together to enhance their naturally delicious flavors.  Do not let the simplicity of this dish deceive you, its aroma and color are equally enticing, while its texture and taste are pleasing to the palates of students, teachers and staff.  We love that can use our NC Farm to School sweet potatoes when seasonal and available for this winning side dish.*

Nutrition Facts

Serving size: 1/2 cup

From Fat13.01%
From Saturated Fat3.09%
From Sugar15%


Ingredient 6 servings 50 servings
Peppers, Sweet, Green, raw7 1/4 ozs3 lbs + 12 3/8 ozs
Sweet Potato, raw, unprep14 2/3 ozs7 lbs + 11 ozs
Red Potato, flesh & skin, raw9 1/8 ozs4 lbs + 11 1/2 ozs
Onions, Red, raw5 1/2 ozs2 lbs + 13 1/3 ozs
Margarine, solid, Glenview Farms2 3/4 tsp1/3 cup + 6 5/8 tsp
Parlsey, Dried1 tsp2 Tbsp + 2 1/2 tsp
Salt, Table1/8 tsp7/8 tsp
Garlic Powder5/8 tsp1 Tbsp + 2 5/8 tsp
Spice, Mrs. Dash Orig. Salt Free #MD-203/8 tsp2 7/8 tsp

  1. Prior to day of service, clean and trim all produce and allow time to dry.

  2. Cut peppers and onions into 1/2" to 3/4" square. Set aside.

  3. Cut sweet potoatoes and red potatoes into 1" wedge pieces. Set aside.

On the day of service:

  1. Mix melted margarine, parsley, salt, garlic powder and Mrs. Dash with potatoes. Toss with hands to coat potatoes well.

  2. Spread all vegetables evenly over lined sheet pans or pans that have been lightly sprayed with pan spray. Do not overlap vegetables.

  3. Bake in a preheated 400 degree convection oven for 20 minutes. Reduce heat to 350 degrees and bake for an additional 10 minutes. Internal temperature should reach 165 degrees for 15 seconds.

  4. Move product to 2" full size pans and serve 1/2 cup using #8 disher per student. Discard leftovers.

CCP: Heat to 165 degrees F or higher for at least 15 seconds.

CCP: Hold at 135 degrees F or higher.