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.

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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!

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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.

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