Roasted Corn and Brussels Sprouts Succotash Recipe

Name: Roasted Corn and Brussels Sprouts Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3/4 pound bacon, diced; 3 tablespoons chopped garlic; 3 shallots, sliced; 3/4 pound Brussels sprouts, outer leaves peeled, halved; 1 (16-ounce) bag frozen corn kernels, thawed; 2 tablespoons chopped fresh thyme leaves; 1 (15-ounce) can white beans, drained; 4 plum tomatoes, seeded and finely diced; 3 tablespoons chopped fresh parsley leaves; Pinch salt; Pinch freshly cracked black pepper; Squeeze fresh lemon juice

Servings: persons

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

1
Preheat the oven to 400 degrees F.
2
In a large oven-proof skillet over medium-high heat, add the oil.
3
Add bacon and render for 4 to 5 minutes until crisp.
4
Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes.
5
Add the corn kernels and thyme.
6
Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes.
7
Remove the succotash from the oven and put it into a bowl.
8
Add the white beans, tomatoes, and parsley.
9
Toss well to combine.
10
Season the succotash with salt, pepper, and fresh lemon juice, to taste.
11
Transfer the succotash to a serving platter and serve.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 3/4 pound bacon, diced, 3 tablespoons chopped garlic, 3 shallots, sliced, and more.

Yes, Roasted Corn and Brussels Sprouts Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Corn and Brussels Sprouts Succotash

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