Sheet Pan Succotash
Sheet Pan Succotash
Sheet Pan Succotash is a down-home Southern side dish that brings charm and comfort to any meal. Traditionally made with sweet corn and lima beans, this version uses shelled edamame for a delicious twist, roasted to perfection with sweet bell peppers and finished with crispy bacon and apple cider vinegar. It’s simple, flavorful, and comes together all on one pan.
If you’re looking for more one-pan winners, don’t miss these favorites: Sheet Pan Garlic Butter Roasted Potatoes, or Sheet Pan Shrimp Fajitas.
Sheet Pan Succotash | The Food Cafe
Why You’ll Love This Recipe
- One pan = easy cleanup
- Bursting with color and crunch
- Perfect with BBQ, chicken, or pot roast
- Fast and flexible
Ingredient Overview
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 medium sweet onion, chopped
- 16 oz cherry tomatoes, halved
- 10 oz shelled frozen edamame
- 10 oz frozen sweet corn
- 3 slices thick-cut bacon, cooked and crumbled
- 1/4 cup safflower oil (or olive oil)
- 1 tsp garlic salt
- 2 tbsp apple cider vinegar
- 3 tbsp fresh dill, chopped (plus more for garnish)
Step-by-Step Instructions
How to Make Sheet Pan Succotash
- Preheat Oven: Set to 450°F. Place a rimmed sheet pan inside and heat for 10 minutes.
- Toss Veggies: In a large bowl, mix peppers, onion, edamame, corn, oil, and garlic salt.
- Roast: Carefully spread mixture onto hot sheet pan. Roast for 20 minutes.
- Add Tomatoes: Scatter halved tomatoes over veggies and roast for an additional 5 minutes.
- Finish & Serve: Stir in crumbled bacon, apple cider vinegar, and dill. Season to taste with salt and pepper. Serve warm.
Pro Tips & Variations
- Use lima beans if you want a traditional take.
- Add butter instead of oil for a creamier finish.
- Top with feta or goat cheese for extra richness.
- Serve cold as a picnic-ready salad.
Storage Tips
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm in a skillet or microwave before serving.
What is succotash?
Succotash is a dish typically made with corn and lima beans, often including tomatoes and peppers.
Can I make this ahead of time?
Yes! You can roast the veggies in advance and reheat just before serving.
Is this served hot or cold?
Either works—warm for dinner, or chilled for potlucks and cookouts.
Nutrition Info (Per Serving):
- Calories: ~180
- Protein: ~5g
- Carbs: ~18g
- Fat: ~10g
- Fiber: ~3g
Join the Conversation
If you make this Sheet Pan Succotash, snap a photo and tag me on Instagram @shannon_ladywarrior. I love seeing your kitchen creations!
