Harvest Delight

50 servings


½ cup (4 fl oz spoodle or No. 8 scoop) provides:

  • ⅜ cup red/orange vegetable, ⅛ cup other vegetable, and ⅛ cup fruit..

PrimeroEdge: SR109976


Harvest Delight

2 qt + 2 cups (3 lb)   Fresh carrots, ¼” slices
1 qt + 2 cups (3 lb)   Fresh sweet potatoes, peeled, cubed 1”
1 qt + 2¼ cups (3 lb)   Fresh butternut squash, peeled, cubed ½”
3 cups + 2 Tbsp (1 lb)   Fresh red onions, diced
⅔ cup   Extra virgin olive oil
2 tsp   Sea salt
3 qt + 2⅔ cups (4 lb)   Fresh green apples, peeled, cubed ½” (Note: Place apples in a bowl of water with a squirt of lemon juice to prevent them from browning. Drain when ready to use.)
3 Tbsp   Fresh thyme, finely chopped
3 Tbsp   Fresh oregano, finely chopped
3 Tbsp   Fresh sage, finely chopped
2 Tbsp   Fresh rosemary, finely chopped
2 Tbsp + 1 tsp   Minced garlic
¼ cup + 1 Tbsp   Maple syrup
1 qt + 2 cups (11 oz)   Fresh spinach, coarsely chopped
⅓ cup (2 oz)   Dried cranberries, finely chopped

Harvest Delight Directions

  1. Place carrots in a perforated steam table pan (12” x 20” x 2 ½”). Cover and steam for 10 minutes or until tender.
  2. 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.
  3. 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.
  4. Combine apples, thyme, oregano, sage, rosemary, and garlic.
  5. 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.
  6. 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.
  7. 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.
  8. Remove vegetable/apple mixture from oven and gently toss in spinach. Mix in cranberries and serve.
  9. Critical Control Point: Hold for hot service at 135 °F or higher.
  10. Portion with 4 fl oz spoodle or No. 8 scoop (½ cup).


Source: Recipes for Healthy Kids: Cookbook for Schools (USDA).

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