Roasted Broccoli (Fresh)

Q-315-00 Vegetables

Green
Moderate
100 Portions
¾ cup (2-⅓ oz)
18 x 26-Inch Sheet Pans (7), 12 x 20 x 2-½-Inch Steam Table Pans (3)
425°F (218°C)
6 - 7 min.

INGREDIENTS

ItemMeasureWeightApprox issue

BROCCOLI, FRESH, 1½-INCH FLORETS

9 gal + 1 qt

21 lb 10 oz

47 lb 9 oz

OIL, CANOLA

1 qt

1 lb 15 oz

SALT

2 tbsp

1-¼ oz

PEPPER, BLACK, GROUND

2 tsp

0.01 oz

COOKING SPRAY, NONSTICK

2 oz

DIRECTIONS

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. In a large mixing bowl, combine broccoli, oil, salt and pepper. Toss lightly but thoroughly to evenly distribute seasonings.
  3. Spray each (18 x 26-inch) sheet pan with nonstick cooking spray.
  4. Place about 1 gal + 1-¼ qt (3 lb 1 oz) broccoli on each sheet pan in a single layer.
  5. Roast broccoli on convection mode at 425°F (218°C) low fan, open vent for 6 to 7 minutes or until tender and edges have browned slightly. CCP: Internal temperature must reach 135°F (57°C) or higher for 15 seconds.
  6. Serve immediately or evenly distribute among each (12 x 20 x 2-½-inch) steam table pan and CP: hold hot at 135°F (57°C).

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode.  If using other models of combi oven or a convection oven, times may vary (using an older convection oven may require extra cook time to achieve the desired final product). 
  2. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories 126
Carbohydrates9 g
Sugars*2 g
Protein4 g
Fat10 g
Saturated Fat0.7 g
Cholesterol0 mg
Sodium183 mg
Calcium62 mg
Fiber3.4 g
Combat Capabilities Development Command-Soldier Center // U17-238