Ingredient Spotlight: Carrots

Carrots are one of the best sources for beta-carotene. This is super important for growing kids because our bodies turn it into Vitamin A, which is important for vision health, bones, teeth, and skin! Just one medium carrot, or a handful of baby carrots, counts as one serving of your daily veggies.

Carrot Season in Indiana

Carrots are generally available July - November in Indiana.

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Harvest Glazed Carrots
School Foodservice Recipe

Ingredients

  • 21 lb 4 oz Carrots, sliced 

  • 1 lb Butter 

  • 10 oz Sugar 

  • 14 oz Frozen orange juice concentrate 

  • 14 oz Honey 

  • 1 Tbsp 1 tsp Ground nutmeg 

  • 1 Tbsp 1 tsp Ground cinnamon 

  • 1 qt Water, cold 

  • 2/3 cup Cornstarch 

  • 2 cups Dried cherries, chopped 

Procedure

  1. Divide carrots evenly into steam table pans (12” x 20” x 2 1/2”), placing about 12.5 lbs per pan.

  2. For glaze: combine butter, sugar, juice concentrate, honey, and spices.

  3. Mix cold water and cornstarch until dissolved. Add to glaze. Stir to blend.

  4. Bring glaze to a boil, stirring constantly. Remove from heat.

  5. Add dried cherries to carrots

  6. Pour 2¾ cups glaze over each pan of carrots.

  7. Bake:
    Conventional: 375°F 20-30 min. Convection: 325°F 15-20 min.

Nutrition

Portion size: 1/2 cup
Number of portions: 100
Meal component: 1/2 vegetable
Calories: 120
Saturated fat: 2.5 g
Sodium: 90 mg

Recipe reprinted from On, Wisconsin! Menus with permission from the Wisconsin Department of Public Instruction, 125 S. Webster St., Madison, WI 53703, 1-800-243-8782. 

Indiana Carrot Growers

 

Carrot Flyer Template

Promote your local sourcing with this easy to edit Word document! You can update/remove the farm name, list other local ingredients, and adjust anything else you like.

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What else is in season?

Visit the Harvest Calendar to see what fruits and vegetables are in season throughout the year in Indiana.