Summer sheet-pan succotash is such a great way to throw together vegetables for any weeknight dinner or backyard cookout. All of the summer favorites come together, baked to perfection and tossed in a warm vinegar dressing, there is something for everyone.
Extremely colorful, and absolutely delicious when it’s served hot, room temperature or cold making it IDEAL for backyard parties and potlucks.
Summer Sheet-Pan Succotash – Picky Eater Approved
I’m changing the vibe on how to make and serve vegetables. We all know we should have a vegetable with dinner, every night, and a lot of us have the same-ol’-routine that can become uninteresting over time, it’s time to shake it up. The late summer/early fall is a great time to whip up this farm fresh succotash.
When I said there is something for everyone, I mean even hard to please picky eaters of all ages! How can you pass this up? A lot of picky eaters, eat with their eyes first, and this is super vibrant, showcasing a variety of options and textures making it the perfect for them.
Kid tested and approved, as soon as I placed the sheet-pan summer succotash down on the island, the toddlers went for it. They loved the autonomy of choosing what appealed to them, picking up what they wanted and tasting a variety of different vegetables, an easy mom win.
Sheet – Pan Succotash Vegetables
You can choose your favorites.
Corn on the Cob – the sweetness of the corn on the cob is a must have, it is the definition of summer, easy to serve and it wouldn’t be succotash without it.
Green Beans – I love green beans, they are so simple but they pair well with the shallot, garlic and the tangy vinegar. You want to get fresh green beans or the ones that come already clean and trimmed in a bag at the grocery store.
Colorful Cherry Tomatoes – for obvious reasons, these add the vibrate cheerful colors to the sheet-pan succotash. They burst with a sweet flavor and also pair well with the other ingredients.
Jalapeños – optional to add a little heat. Remove the seeds for less spice.
Shallot – similar to onion, but softer and a little more sweet. They are the easiest way to give a flavor boost to any and all vegetables.
Garlic – can’t go wrong with a few smashed garlic to really elevate this sheet-pan succotash to the next level.
Fresh Herbs – your choice. I added a few sprigs of fresh thyme, parsley and basil. They really just make the oven-roasted vegetables a little brighter and give a hint of freshness.
Avocado – the perfect topping once it comes out of the oven, the cold creaminess really ties it all together and compliments the tangy vinegar tossed vegetables.
Summer Sheet-Pan Succotash
- 4 Ears Corn on the Cob cut in half if desired.
- 10-16 oz Green Beans
- 1 Pint Colorful Cherry Tomatoes
- ½ Shallot - thinly sliced
- 2 Jalapeños - halved and deseeded optional
- Olive Oil
- 1 tsp Salt
- 2-3 sprigs Fresh Thyme
- 2-3 sprigs Fresh Parsley
- 3-5 leaves Fresh Basil
- 1 TBSP Red Wine Vinegar
- 3 thin slices Shallot
- ½ Lemon - juiced
- 1 pinch of Salt
- Preheat your oven to 400F and line a sheet pan with edges with parchment paper.
- Lay your corn on the cob, green beans, cherry tomatoes, shallot and jalapeños on your sheet-pan in a single layer. Sprinkle on your salt and olive oil. Lay a sprig or two of thyme and parsley on your vegetables.
- Roast in the over for 10 minutes, leaving the sheet-pan in the over, drop the temperature to 350F and roast for another 5-10 minutes until the vegetable are done to your liking.
- In a small bowl, whisk together the ingredients of the vinegar dressing.
- Remove the sheet-pan of succotash from the oven and toss in your vinegar dressing, top with fresh herbs and avocado.