roasted succotash
October 17, 2013 § 49 Comments
We visited a nice little Italian Restaurant near our home the other night and succotash was a featured menu item. Up until this moment the thought never crossed my mind to make succotash. It was wonderful and I knew I had to figure it out. After spending a little time looking through succotash recipes and finding several variations to this sensational mix of vegetables (specifically corn and typically lima beans) I settled on the idea of roasting root vegetables, and using edamame instead of lima beans.
What we enjoyed about the succotash at the Italian Restaurant was the corn was fully roasted. Knowing corn is no longer in season I decided I would buy frozen corn and “pre-roast” it prior to adding to the mélange. However, I discovered frozen “roasted” corn at the market! I highly recommend using roasted corn kernels for this recipe. Buying it pre-roasted or roasting it for 30 minutes in a 350°F oven will certainly add wonderful flavor to your roasted succotash!
The combinations of both texture and flavor created an exceptional autumn side dish.
I n g r e d i e n t s
- 3 sweet potatoes, peeled and diced
- 3 large parsnips, peeled and diced
- 1 large red onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- salt & pepper
- 2 cups of shelled edamame
- 2 cups of corn kernels, roasted
M e t h o d
Preheat oven to 400°F. Toss the sweet potatoes, parsnips, red onion and garlic with olive oil and place on a parchment lined baking sheet. Make sure to spread in a single layer. Sprinkle with salt and pepper. Roast until vegetables are tender, occasionally moving around with a spatula for about 30 – 45 minutes. Mix in the edamame and corn. Roast until all vegetables are tender, about 10-15 minutes longer.
Serves 4-6.
COTTAGE GROVE HOUSE 
I have never ever ever heard about this recipe, which I found so curious! “Frozen roasted corn”, I am sure I can’t get it here. How funny that they sell that at your place! The name ‘edamame’ was also new to me. Loads of surprises in this post of yours, that’s having fun!!! Thanks, Rosa
I just realized how strange that sounds….frozen roasted corn! Ha! Well, it really was delicious and don’t imagine you finding edamame in your part of the world?
I have seen it at a chinese restaurant once, but not in a supermarket or something similar.
I am a big fan of substituting edamame for Lima beans- looks tasty! :)
Me too. Isn’t the texture of edamame so much better than lima beans? Thank you!
Just Beautiful… I love it when food is almost too pretty to eat.. It just makes the experience so much more delightful.. :-)
You mentioned this as a side dish, and I have to say that I would be just as happy with this as the main course! Hand me a slice of crusty bread, a dish of this beautiful succotash, and a lovely glass of wine.. Perfect. <3
I must agree about the main course on this because that is exactly how we had it! More often than not we just have one dish, like this, for dinner, and of course a glass (or two) of wine. :)
I, equally, have never seen this recipe, nor did I know that succotash was a food. I thought it was a cartoon expletive as in “sufferin’ succotash”. I’m now a convert:)
Yes indeed. I think it was Sylvester (the cat). Now, as for you…word on the street is you are moving on to view and photograph the landscapes. You will be missed…
Marvelous! Had never ever heard of succotash but if it is what this is, then I LIKE! It’s the kind of texture I just really relish.
Me too! I love foods that have a combination of different textures. This one was particularly texturized. Soft sweet potatoes and firm edamame, to name a few. Thank you for your comment! :) Nice to hear from you.
What a healthy and colorful side dish! Great ingredients! Beautiful photos!
Thank you Amanda. :)
Looks delicious. Succotash is definitely one of my favorites! I love the addition of the edamame.
Thank you! I am a new fan of succotash and I’ll be making it quite often now. I have had a few different versions now and this one is perfect for the weather we are having. Have you had it as a cold salad before using a few raw vegetables? Wonderful.
I have eaten this same dish also & loved the combo! You recreated it at home, I love it!
Isn’t it wonderful! I have had it with red peppers before too and didn’t care of it too much. Too overpowering. This combination was perfect in my opinion.
Wonderful combo. How on earth did it get that name? There must be a great story there!
Apparently succotash is a word in the Narragansett language, meaning “boiled corn kernels”! :) Narragansett is an extinct Algonquian language formerly spoken in most of what is today Rhode Island by the Narragansett people. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. I know, more information than you probably wanted, and perhaps I could have included it in the post! Actually acquired all that information from wiki. :)
Never too much information!! Just glad it’s not the name of a commercial product that has entered the vernacular! Got to love Wiki
What a pretty dish! I have never had parsnips before. I like almost all roasted vegetables so will have to try this. Thanks for sharing!
And thank you for stopping by. Yes, you should try parsnips! They are so good, especially roasted. :)
Yum. I adore succotash. In fact we love just about anything containing corn. I make mine more like a cooked salsa, with cherry tomatoes. Really love the root vegetables in yours though – that would make it much more substantial as a main meal. Also love that you’ve used edamame, which I much prefer to lima beans.
Oooo. I would really like to see your succotash recipe. Sounds wonderful with cherry tomatoes. And I have to agree with you about edamame and lima beans. I think it is a texture issue. Hope you are having some nice weather these days! :)
Our weather has improved at last! Off to the beach now for breakfast. Here’s my succotash recipe!
Not a succotash fan, but I would totally eat this! Like that you’ve used root veggies and edamame. Succotash seems such an important food what with it history, so I’ve always felt bad it didn’t excite me. But yours does :-)
I was wondering if this could even be classified as succotash. When you google succotash there are so many different versions. We have had it at a BBQ house and it was served as a cold side. Bell peppers, raw onion, corn, lima beans and a vinegar-y flavor….hmmm. I think I do prefer it “my way”!
That’s very smart. I always thought succatash a bit boring and soupy. *smacks forehead* Roast. RIGHT ON!
haha! Thank you Janet. Love your comments.
I was opening this post and wondering why I’d never made succotash. Lo and behold! That’s just about what you said in the opening paragraph. I really do like the mix of vegetables that you used here and subbing edamame for lima beans works for me. I’ve never seen frozen roasted corn but I’m certainly going to look for them. They’d bring a nice flavor to not just this dish but quite a few others.
I was very surprised when I saw the frozen roasted corn. Trader Joe’s! :) Certainly was a short cut because I was going to “pre-roast” the corn before roasting it! Ha, now that seems a little odd…but I do think having the corn “very” roasted is key here. Maybe some day you’ll try it, it certainly is an easy meal to put together.
I didn’t know succotash was a thing! I thought it was just a word that existed on Tom and Jerry – haha! Thank you for opening my eyes!
I know! “suffering succotash” was always so funny to hear from that cat! :) I thought about naming my post suffering succotash…
Haha that would have been perfect! But I think your recipe outshines any Tom and Jerry reference!
This just screams fall, the colors, the combination of roots. How beautiful and so delicious, love your take on succotash.
I think it is the reason why I enjoyed it so much. The colors! Looks like our trees here in the Pacific Northwest right now. :)
I loved the root vegetables you used – and your roasting technique. What flavor this must have! Lovely!
Thank you! Yes, but no squash recipe…yet. Actually, now I’m thinking some butternut would be wonderful to add to this melange of roots. :)
Oh, I agree – that would be just lovely. Melange of roots – very poetic! :-)
Sounds delicious and flavorful! Yum!
Love this recipe because it’s so bright and pretty!! I can see it alongside a Thanksgiving turkey. thanks!!
Great idea Rhonda! Thank you for the idea. :)
I love succotash, though I’ve never heard of the name before! I usually do something similar with whatever I have in the kitchen, chop it all up fine, add garlic and bake! Love the colours in this dish
Thank you LIsa. Interesting you have been making this too! I sure love roasted vegetables. :)
The great thing about being so behind in blogging and reading blogs is that by the time I get here – the comments are a whole new source of info! I’ve never made or had succotash but am intrigued to try now. And looking forward to writing “suffering succotash” on my chalkboard menu!
I know what you mean. I love reading comments on blogs! And I am so behind on blogs right now. Hopefully things will start slowing down and I’ll have some time to relax and enjoy what I love to do! I’m going to go to your blog right now and see what I may have missed! :)
very pretty fall dish! Funny, I had heard about succotash before but never really knew what it was until I had it in a restaurant about a month ago. I get a bit of an allergic reaction to zucchini/squash so I asked to make sure there was none in it. The server assured me there was none, but I ended up with a scratchy throat/fuzzy tongue anyway..there were tiny diced zucchini :( I’m still alive though…
had to chuckle…sorry. I get the same reaction to bell peppers. Can’t eat them. :)
yet…I can eat them if they are fully cooked as in chocolate zucchini loaf. go figure. I guess it changes the proteins or something.