Roasted Vegetable Succotash

By á-170456

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

Details

Servings 6

Preparation

Step 1

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.