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Ingredients
- 48 pounds frozen sliced carrots
- 48 pounds frozen cauliflower florets
- 24 pounds frozen brussel sprouts
- 1/2 cup cooking spray
- 2 pounds onions, chopped
- 3 gal vegetable broth
- 1.5 quarts dijon mustard
- 3 cups honey
- 1/2 teaspoon cayenne pepper
- 3 cups corn starch
Directions
- Cook carrots for 10 to 13 minutes, cauliflower for 4 to 8 minutes and brussels sprouts for 7 to 9 minutes. Use progressive cooking techniques for optimal vegetable texture.
- Stir-cook onions in a lightly sprayed large rondo about 5 minutes or until tender, stirring constantly.
- Prepare vegetable broth according to package directions. Reserve 2 cups vegetable broth for use in Step 5.
- Add remaining vegetable broth, mustard, honey and pepper to onions in large pot. Stir to blend. Bring to a simmer.
- Blend reserved broth and cornstarch until smooth. Add to hot liquid mixture stirring constantly. Bring to a boil. Cook gently 2 to 3 minutes, stirring occasionally.
- Pour glaze evenly over vegetables. Toss lightly until well coated.
- CCP: Heat to 145 F. or higher for 15 seconds. Hold for service AT 140 OR HIGHER.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 400 servings | |
| Calories 54 | |
| Calories from Fat 5 | 9% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 324mg | 9% |
| Total Carbs 11.74g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 5.79g | 4% |
| Protein 1.89g | 3% |
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