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Rainbow Carrots

Yield 24 14-oz. servings

Ingredients

  • 12 oz. Primo Gusto Prosciutto Ham, Boneless Halves
  • 3 tsp. GFS Canola Oil Pan Coating Spray
  • 12 oz. Markon Ready-Set-Serve® Green Onions
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • (Recipe) Whole Roasted Rainbow Carrots

    Ingredients

      • 6 lb. Organic Rainbow Carrots
      • ¾ c. GFS Pure Olive Oil
      • 1 Tbsp. Kosher Salt
      • 1 Tbsp. Trade East Ground Black Pepper

      Preparation

      Preparation Instructions
      1. Leave the carrots unpeeled but trim off blemishes. Slice any thick carrots in half lengthwise to create uniform-size pieces. Place in a stainless-steel mixing bowl. 

      2. Drizzle olive oil over the carrots and toss to coat. Season to taste with salt and pepper. 

      3. Place the carrots on a parchment-lined sheet pan in a single layer. Place in a 350°F convection oven and roast 20 minutes or until lightly caramelized and tender. Allow to cool. Place in a storage container. Cover, label, date and refrigerate until needed. 

      4. To reheat, place the carrots on a metal baking pan with a small amount of water and bake in a 350°F convection oven for 3-4 minutes.
       

    288 ct. (Recipe) Whole Roasted Rainbow Carrots
  • 12 oz. GFS Unsalted Butter Prints
  • (Recipe) Fresh Herb Blend

    Ingredients

      • 1 oz. Markon Oregano
      • 1 oz. Markon Thyme
      • 1 oz. Markon Tarragon
      • ½ oz. Markon Sage

      Preparation

      Preparation Instructions
      Chop as needed for service: Roll all leaves into a tight bundle. Slice thinly. Chop to desired coarseness. Place in a storage container. Cover, label, date and refrigerate for future service.
       

    12 oz. (Recipe) Fresh Herb Blend

Preparation

Slice the prosciutto into ½ oz. pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a 325°F convection oven. Cook 10 minutes or until crunchy. Place in a storage container. Cover until needed.

To prepare à la carte:
1. Lightly spray ½ oz. of green onion tops with pan spray. Place on a heated sauté pan. Caramelize on one side. Season to taste with salt and pepper.

2. Place 12 oz. of rainbow carrots on an oiled metal baking pan. Place in a heated 350°F convection oven. Cook 10 minutes or until just warmed through.Stack the carrots in a warmed serving dish.

3. Place a ½ oz. of butter and ½ tsp. of fresh herb blend in a heated sauté pan. As soon as the butter begins to foam, pour over the carrots. Break ¼ oz. of crunchy prosciutto over the top of the carrots. Place the green onions on top of the carrots.