Roasted Vegetable Succotash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound yams (red-skinned sweet potatoes), peeled, diced |
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 into 1/2-inch pieces |
3 tablespoons plus 2 teaspoons extra-virgin olive oil |
2 garlic cloves, minced |
1 cup frozen baby lima beans, thawed |
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:
1. Preheat oven to 400°F. 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.
2. Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
3. 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.
4. Per serving: calories, 296; total fat, 13 g; saturated fat, 4 g; cholesterol, 20 mg Nutritional analysis provided by Bon Appétit
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