Roasted Vegetable Succotash Recipe

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Of all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans.

Contemporary cooks, like their colonial counterpart's, know that roasting brings out the best in most foods, so we could surmise that our forebears might have roasted their succotash. In any case, this terrific side dish is even better since you can make it ahead.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.70 view details
  • 9 Oz. Pkg. Frozen Kernel Corn, Thawed & Rinsed
  • 9 Oz. Pkg. Frozen Lima Beans, Thawed & Rinsed
  • 2 Large Leeks, Thinly Sliced (White Part Only)
  • 2 Medium Red Bell Peppers, Coarsely Chopped
  • 3 Tbsp. Olive Oil
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Coarsely Ground Black Pepper


  1. Heat oven to 450°F.
  2. Spread corn, Lima beans, leeks and bell pepper on a 15 x 10 x 1-inch baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss vegetables to mix and coat with oil.
  3. Bake, stirring once or twice, about 20 minutes or until vegetables are tender and tinged with brown.
  4. Serve immediately or let cool and refrigerate up to 1 day. Reheat in warm oven or microwave.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 80g
Recipe makes 8 servings
Calories 178  
Calories from Fat 48 27%
Total Fat 5.5g 7%
Saturated Fat 0.78g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 153mg 6%
Potassium 656mg 19%
Total Carbs 25.99g 7%
Dietary Fiber 7.1g 24%
Sugars 4.43g 3%
Protein 7.69g 12%
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