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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler

MAPLE ROASTED ORANGE VEGGIES

25 servings

Ingredients

Approx. 10 lbs prepared orange veggies or roots

½ cup maple syrup*

1 cup olive oil

sea salt to taste

pepper to taste

herbs, seasonings to taste


Directions

Preheat the oven to 450 degrees. Line a sheet pan with parchment paper. 

Peel the veggies, and cut into bite-sized pieces. Whisk together the maple syrup and olive oil.  Coat the veggies with the mixture, and season with salt, pepper, and seasonings. Spread veggies out on pan and roast the vegetables until they are tender, about 35 minutes.  Stir and shake the pan every few minutes to cook veggies evenly. 

Nutritional analysis per serving (approximate, varies with veggies): 166 calories, 2 grams protein, 30 grams carbohydrates, 5 grams fat, 53 mg. sodium, 4.5 grams fiber.

USDA School Lunch Guidelines:  ½ cup veggies

Cheryl's notes: The maple syrup highlights the natural sugars of root vegetables.  Vary the root vegetables to include beets and potatoes. Maple roasted orange veggies are an excellent way to utilize regional, seasonal  ingredients, and provide over 200% of the RDA for Vitamin A, 41% for Vitamin C, and 19% for Vitamin K.

*Seasonal Ingredient Suggestions

MAY/JUNE: salad turnips

JULY/AUGUST: carrots, onions, summer squashes

SEPTEMBER/OCTOBER: celeriac, onions, carrots, parsnips, rutabagas, squash, pumpkin

NOVEMBER / DECEMBER: carrots, celeriac, onions, sweet potatoes, turnips, winter squash

JANUARY/APRIL: onions, roots, winter squash

Maine maple syrup is available all year.

 

 

For updates to these recipes and/or to include comments and input from your test results, please contact:

 

Cheryl Wixson, cheryl@mofga.org

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