Summer Sheet-Pan Succotash
The easiest way to make irresistible summer succotash.
Servings: 6
Calories:
Ingredients
- 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
- Avocado
Vinegar Dressing
- 1 TBSP Red Wine Vinegar
- 3 thin slices Shallot
- ½ Lemon - juiced
- 1 pinch of Salt
Instructions
- 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.