Roasted Rainbow Carrots

Roasted Rainbow Carrots
24 - 397 g servings Yield


  • 340 g Prosciutto Ham, Boneless Halves
  • 3 tsp GFS Canola Oil Pan Coating Spray
  • 340 g Markon Ready-Set-Serve Green Onions
  • Kosher Salt, to taste
  • Trade East Ground Black Pepper, to taste
  • 288 ct. (Recipe) Whole Roasted Rainbow Carrots
  • 340 g GFS Unsalted Butter Prints
  • 340 g (Recipe) Fresh Herb Blend


Slice the prosciutto into 15 g pieces on an electric slicer. Place the slices side by side on a parchment-lined sheet pan. Place in a 163°C convection oven. Cook 10 minutes or until crunchy. Place in a storage container. Cover until needed.

To prepare à la carte:
1. Lightly spray 15 g of green onion tops with pan spray. Place on a heated sauté pan. Caramelize on one side. Season to taste with salt and pepper.

2. Place 340 g of rainbow carrots on an oiled metal baking pan. Place in a heated 177°C convection oven. Cook 10 minutes or until just warmed through. Stack the carrots in a warmed serving dish.

3. Place a 15 g of butter and ½ tsp. of fresh herb blend in a heated sauté pan. As soon as the butter begins to foam, pour over the carrots. Break 7 g of crunchy prosciutto over the top of the carrots. Place the green onions on top of the carrots.