• Roasted Vegetable Succotash

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    Roasted Vegetable Succotash
    Prep: 10 min Cook: 20 min Servings: 8
    by Robyn Savoie
    269 recipes
    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.


    • 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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