Boxty Party! - Roasted Succotash and Caprese Salad

Gruber and his roommate, Mark were making boxties and chicken wings last night. I wanted to bring some veggies to the table, so I made Caprese Salad, featured in a previous blog post, and Roasted Vegetable Succotash. I melded a few different recipes I found together to create the succotash I envisioned. Here is the recipe I came up with:

Roasted Vegetable Succotash

2 small/medium or 1 large sweet potato, peeled and cut into 1/2" cubes

1 medium red onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

2 thyme sprigs

1 oregano sprig

scant 1/4 cup olive oil

salt and pepper to taste

4 ears corn, kernels removed from cob

1 cup shelled edamame

3 tbsp basil

3 tbsp parsley

1 lemon, juiced

Preheat oven to 425 degrees.

Mix sweet potato, onion, pepper, garlic, thyme, and oregano on rimmed baking sheet. Drizzle with olive oil until coated and sprinkle with salt and pepper to taste. Roast in oven for 45 minutes until sweet potato is tender; stir every 10 minutes.

Add corn and edamame to baking sheet and roast for another 5-10 minutes, until corn is roasted and sweet.

Remove from oven. Transfer ingredients to serving bowl. Mix in lemon juice, parsley, and basil. Taste and add seasoning if needed.

This smelled delicious while cooking! It tasted delicious too! The garlic added a lot of flavor to the sweet potato. I would consider added some red pepper flakes at the beginning of the roasting step, and adding spinach at the end and roast/stir until wilted. Alex thought it was fine how it was and said I would ruin it with those additions. I didn't think it was a big hit at the party, but when it came time to leave, the bowl was empty! Gruber was able to taste the caprese salad and loved it. I left the remainder for him and he enjoyed it for breakfast the next day.