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
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources