Vegetarian 1-Pan Succotash Recipe by Happy Bake Day
Ingredients
- 2 medium sweet potatoes from Local Fare Jax
- 1 large purple eggplant from Local Fare Jax
- 3 ears of corn from Local Fare Jax
- 1 medium sweet onion
- 4 cloves of garlic
- 12 ounces frozen edamame beans
- ¼ cup olive oil
- 1 teaspoon salt
- ½ teaspoon ground pepper
Prep: 10 minutes
Bake: 20 minutes
Total: 30 minutes
Yields: 8-10 servings
Instructions
- Preheat oven to 450℉. Line a baking tray with aluminum foil and set aside.
- Cut the sweet potatoes and eggplant into cubes, about 1-inch wide. Place in a large mixing bowl.
- Use a serrated knife to cut the corn kernels off the cob and add them to the bowl.
- Chop the onion and mince the garlic. Add both to the bowl.
- Dump the edamame beans into the bowl and mix everything together.
- Pour the olive oil into the bowl and sprinkle with salt and pepper. Mix again until everything is evenly coated.
- Transfer the vegetables to the prepared baking dish and spread in an even layer. Bake for 20-25 minutes, stirring halfway through, until the sweet potatoes are soft and the vegetables are lightly browned.
- Cool for a few minutes on the tray then serve while warm. Enjoy!
*To make this non-vegetarian, fry 4 slices of thick-cut bacon in a large pan. Roughly chop the bacon, and mix the bacon pieces along with bacon grease into the roasted vegetables. Enjoy!
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