Roasted Rainbow Carrots | Gordon Food Service
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.
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Cooking tools:
- Electric slicer
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Saute pan
- Baking pan
- Serving platter
- Airtight container
- Measuring spoon
Ingredients
- 340 g of rainbow carrots
- 15 g of green onion tops
- 15 g of butter
- ½ tsp. of fresh herb blend
- 7 g of crunchy prosciutto
- pan spray
- salt
- pepper
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