Roasted Sweet Potatoes and Brussels Sprouts
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place sweet potatoes in a stainless-steel mixing bowl. Drizzle 85 g of olive oil over the top of the potatoes. Season to taste with salt and pepper. Spread out on a parchment-lined sheet pan in a single layer. Place in a 176o C (350oF) convection oven. Cook 20-30 minutes or until tender. Let cool uncovered before placing in a storage container. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 5°C, or below. 2] Place cranberries in a nonstick sauce pan. Cover with water and bring to a boil. Simmer 1-2 minutes. Drain in a fine mesh strainer. Cover, label, date and refrigerate for future service. CCP: Refrigerate at 5°C, or below.
To prepare à la carte:
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place 170 g of cooked sweet potatoes on an oiled metal baking pan. Place in a 176o C (350o F) oven to warm. Drizzle ¼ tsp. of olive oil in a non-stick saute pan. As soon as the oil begins to smoke, add 6-7 pieces of scallion. Cook on one side for about 10 seconds before removing from pan. 2] Place 227 g of Brussels sprouts in a 176o C (350o F) heated deep fryer. Cook 2-3 minutes, or until tender and golden brown. Let drain. Place in a stainless-steel mixing bowl. Season to taste with salt and pepper. Add sweet potatoes and mix. Place in in warmed serving bowl. 3] Sprinkle14 g each of cranberries and candied pecans over the top of the sweet potatoes and Brussels sprouts. Drizzle 21 g of warmed honey butter over the top of the mixture. Top with scallions and ¼ tsp. of thyme.