Roasted Seasonal Vegetables

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
6

Use seasonal vegetables that are readily available—locally if possible—to keep costs down. Roasting brings out the natural sweetness and imparts a deep, rich flavor to these fresh picks.

Ingredients

1 butternut squash
1 celery root
2 to 3 white turnips
2 tbsp. chopped parsley
1/4 cup olive oil
Salt and ground pepper, to taste

Steps

  1. Preheat oven to 350°F.
  2. Wash vegetables and drain well. Peel and cut squash and remove seeds. Dice celery root and turnips.
  3. In a large mixing bowl, combine diced vegetables, olive oil and salt and pepper to taste. Toss until evenly coated with olive oil.
  4. Arrange the vegetables in a single layer on a sheet pan. Bake at 350° until tender and slightly browned, about 30 to 45 min. Stir at least one time while cooking.
Source: Chef James Sleeth Mignon Plano, Texas

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

FSD Resources