Aspiring chefs make carrots a heavenly lunch choice

Business News |Nov 28, 2017|3 min read

Hospitality & Tourism students from the Muskegon Area Career Tech Center (MACTC) served up 500 pounds of Ryker’s Heavenly Glazed Carrots and Leah’s Cheese-y Carrots during lunch periods at Whitehall District Schools and Montague Area Public Schools November 15-16, 2017. The special tasting is part of an on-going effort to promote locally-grown foods spearheaded by Food Services Director, and Cultivate Michigan supporter, Dan Gorman along with Student Engagement Coordinator, Lynn DeVleig.


Leading up to the event, Hospitality & Tourism students did their homework. They researched the nutrition values of carrots and began experimenting with recipes. Initial recipes featured in smaller tastings held at the MACTC included carrot enchiladas, smoothies, whoopee pies, soup, muffins, a vegetable medley and more. Students and team narrowed the field down to two recipes created by students Ryker LaFlame (Holton) and Aaliyah Backensto (Fruitport) for the lunchroom visits.


During tasting at R. R. Oehrili Elementary in Montague one elementary student had this to ask, “Are you guys cooking carrots next time? You make everything that’s my favorite!”


This is the fourth year MACTC students featured their recipes at the two school districts. Each season a different local food crop is selected as the feature. This fall’s carrots were sourced from Malburg Farms in Hart, Michigan. To enjoy Ryker’s Heavenly Glazed Carrots and Aaliyah’s Cheese-y Carrots at home, follow their recipes below.




Leah’s Cheese-y Carrots

Yield: 4 – 6 servings


  • 1 lb.     Michigan carrots, peeled and trimmed
  • 1/3 c.   butter, melted
  • 2 Tbsp.  garlic powder
  • 1 Tbsp.   onion powder
  • 1/2 c.   shredded mozzarella
  • 1 Tbsp. fresh parsley, chopped


  1. Preheat oven to 375° F.  Lightly spray cookie sheet or sheet pan.
  2. Thinly slice carrots on a bias or into coins.
  3. In medium saucepan, melt butter and stir in garlic and onion powder. Once evenly mixed, remove from heat and add carrots. Toss carrots in butter mixture until evenly coated.
  4. Arrange carrot slices in single layer on cookie sheet and bake 10-15 minutes, until tender.
  5. Remove from oven and sprinkle evenly with mozzarella. Return sheet to oven and bake for another 5 minutes or until cheese is melted.
  6. Remove from oven, sprinkle with parsley and serve.

Ryker’s Heavenly Glazed Carrots

Yield: 4 – 6 servings


  • 1 lb.     Michigan carrots
  • 1/4 c.   butter
  • 2/3 c.   brown sugar
  • 1/2 tsp. orange juice concentrate
  • 3 Tbsp.  water
  • 1 Tbsp.  fresh parsley, chopped


  1. Peel, trim and wash carrots. Slice into small circles about ¼ inch thick.
  2. In a small saucepan, add one inch of cold water and carrots. Cover and bring to boil. Let cook 3-4 minutes or until carrots are just tender. Remove from heat and drain.
  3. In a medium saucepan, melt butter over medium heat, add brown sugar and orange juice concentrate, cook stirring constantly until sugar is completely dissolved. Add water and stir until well-combined. Reduce heat and simmer 1-2 minutes.
  4. Fold in steamed carrots, stirring gently to coat.  Continue to simmer on low heat for another 3-5 minutes. Sprinkle with parsley.
  5. Serve warm and with a smile.


Contacts: Elissa Penczar, MACTC Catering & Culinary Management Instructor, 231-767-3668,

Stephanie Hoekenga, MACTC Student Outreach/Resource Specialist, 231-767-3613,