Roasted Vegetable Succotash Recipe

Name: Roasted Vegetable Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound yams (red-skinned sweet potatoes), peeled, diced; 8 ounces parsnips, peeled, diced; 8 ounces rutabagas, peeled, diced; 1 red bell pepper, diced; 1 medium leek (white and pale green parts only), cut into 1/2-inch pieces; 3 tablespoons plus 2 teaspoons extra-virgin olive oil; 2 garlic cloves, minced; 1 cup frozen baby lima beans, thawed; 1 1/4 cups fresh breadcrumbs made from crustless French bread; 1 cup half and half; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano

Servings: persons

1 pound yams (red-skinned sweet potatoes), peeled, diced
8 ounces parsnips, peeled, diced
8 ounces rutabagas, peeled, diced
1 red bell pepper, diced
1 medium leek (white and pale green parts only), cut into 1/2-inch pieces
3 tablespoons plus 2 teaspoons extra-virgin olive oil
2 garlic cloves, minced
1 cup frozen baby lima beans, thawed
1 1/4 cups fresh breadcrumbs made from crustless French bread
1 cup half and half
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano

1
Preheat oven to 400F.
2
Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer.
3
Sprinkle with salt and pepper.
4
Roast until vegetables are almost tender, stirring occasionally, about 30 minutes.
5
Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
6
Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
7
Bring half and half to boil in heavy small saucepan.
8
Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish.
9
Season with salt and pepper.
10
Sprinkle toasted breadcrumbs over and serve.

463

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 pound yams (red-skinned sweet potatoes), peeled, diced, 8 ounces parsnips, peeled, diced, 8 ounces rutabagas, peeled, diced, 1 red bell pepper, diced, and more.

Yes, Roasted Vegetable Succotash falls under the General 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 Vegetable Succotash

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