Roasted Vegetable Succotash

Roasted Vegetable Succotash
Roasted Vegetable Succotash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound yams peeled, diced (red-skinned sweet potatoes)

  • 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 1/2" pieces

  • 3

    tablespoons extra-virgin olive oil plus

  • 2

    teaspoons extra-virgin olive oil

  • 2

    garlic cloves minced

  • 1

    cup frozen baby lima beans thawed

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 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

Directions

Preheat oven to 400 degrees. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer. Sprinkle with salt and pepper. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer. Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes. Bring half-and-half to boil in heavy small saucepan. Mix roasted vegetables, hot half-and-half, parsley, thyme, and oregano in 1 1/2-quart baking dish. Season with salt and pepper. Sprinkle toasted breadcrumbs over and serve. This recipe yields 6 servings. Per serving: calories, 296; total fat, 13 g; saturated fat, 4 g; cholesterol, 20 mg.

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