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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Vegetable Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions