Food Service version
Yield
100 1/2 cup servings
Ingredients
20 lbs carrots, peeled and cut into thin sticks
½ cup vegetable oil
4 tsp salt
3 tsp ground oregano
2 tsp black pepper
4 tsp chopped raw garlic
½ cup vegetable oil
4 tsp salt
3 tsp ground oregano
2 tsp black pepper
4 tsp chopped raw garlic
Directions
- Preheat oven to 400 degrees F (350 for convection ovens).
- Toss carrots with the remaining ingredients: oil, salt, pepper, oregano, and garlic.
- Spread out carrots on parchment -lined baking sheets and baking until tender (15-20 minutes), stirring occasionally.
Home Version
Yield
6 servings
Ingredients
2 lbs carrots, peeled and cut into thin sticks
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic
2 Tbsp oil
½ tsp salt
pinch of black pepper
¼ tsp ground oregano
½ tsp chopped raw garlic
Directions
- Preheat oven to 400 degrees.
- Toss carrots with remaining ingredients: oil, salt, pepper, oregano, and garlic.
- Spread out on a baking sheet lined with parchment paper. Bake until tender (15-20 minutes), stirring occasionally.
Source: Project Bread
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