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Roasted Sweet Potatoes and Brussels Sprouts

Ingredients

  • 15 lb. Jumbo Sweet Potatoes, peeled and diced into 1/2 in. cubes
  • 4 oz. Primo Gusto Extra Virgin Olive Oil
  • 12 lb. Markon Ready-Set-Serve Brussels Sprouts, trimmed and sliced in half
  • 12 oz. Dried Sweetened Cranberries
  • 6 oz. Markon Ready-Set-Serve Green Onion, sliced on bias into 3 in. pieces.
  • Candied Pecans

    Ingredients

      • 1 lb. GFS Large Pecans
      • 3 oz. GFS Granulated Cane Sugar

      Preparation

      Wash hands. 1] Blanch pecan halves in boiling water for 30 seconds. Drain and let dry 1-2 minutes. 2] In a medium stainless-steel mixing bowl, combine pecans and sugar to coat nuts evenly. Working in 8 oz. batches, fry in a heated 350°F deep fry for up to 1 minute, or until crunchy. Drain and place on parchment paper to cool. 3] Cover, label and date for future service. 

    8 oz. Candied Pecans
  • ¼ c. Markon Fresh Thyme, trimmed and roughly chopped
  • Honey Butter

    Ingredients

      • 1 q. GFS Clove Honey
      • 2 c. GFS Unsalted Butter
      • 1 Tbsp. GFS Pure Vanilla Extract

      Preparation

      Wash hands. 1] Melt butter in a non-stick sauce pan. Do not overheat. 2] Pour honey and vanilla in a stainless-steel mixing bowl. Pour butter into the syrup. Mix until blended. Transfer to a storage container. Cover, label, date and refrigerate for future service. 

    18 oz. Honey Butter

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place sweet potatoes in a stainless-steel mixing bowl. Drizzle 3 oz. of olive oil over the top of the potatoes. Season to taste with salt and pepper. Spread out on a parchment-lined sheet pan in a single layer. Place in a 350°F convection oven. Cook 20-30 minutes or until tender. Let cool uncovered before placing in a storage container. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 41°F, or below. 2] Place cranberries in a nonstick sauce pan. Cover with water and bring to a boil. Simmer 1-2 minutes. Drain in a fine mesh strainer. Cover, label, date and refrigerate for future service.  CCP: Refrigerate at 41°F, or below.

To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 6 oz. of cooked sweet potatoes on an oiled metal baking pan. Place in a 350°F oven to warm. Drizzle ¼ tsp. of olive oil in a non-stick sauté pan. As soon as the oil begins to smoke, add 6-7 pieces of scallion. Cook on one side for about 10 seconds before removing from pan. 2] Place 8 oz. of Brussels sprouts in a 350°F heated deep fryer. Cook 2-3 minutes, or until tender and golden brown. Let drain. Place in a stainless-steel mixing bowl. Season to taste with salt and pepper. Add sweet potatoes and mix. Place in in warmed serving bowl. 3] Sprinkle ½ oz. each of cranberries and candied pecans over the top of the sweet potatoes and Brussels sprouts. Drizzle ¾ oz. of warmed honey butter over the top of the mixture. Top with scallions and ¼ tsp. of thyme.