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.