Sheet Pan Succotash
Sheet Pan Succotash is a down home southern side dish that will help you sit back relax and enjoy the comforts of the South. Loaded with all the fixings your first bite won’t be your last.
Sheet Pan Succotash
Let me guess, you are asking yourself what in the world is Succotash? Well besides delicious, it is a dish traditionally made with sweet corn and lima beans or another shelled type of bean. So for this recipe I added sweet corn and swapped out the lima beans for shelled edamame. Succotash can also be accompanied by sweet peppers and other veggies.
Sheet Pan Succotash is a great alternative when you need to make a side with any meal. It goes so well with chicken, pork chops, and any type of BBQ. It takes the boring vegetable sides or even salad up a notch and is fast and easy to make. I love adding fun side dishes to basic meals or just to mix things up a bit to break up the routine. Succotash has know limits, you can add whatever type of vegetables you like. I love adding bacon to mine, it adds such a great flavor especially if you are serving it along side BBQ.
Most Succotash is made on the stove top, but I like the sheet pan option. The vegetables come out tender, but not too soft and I omit the butter which makes it healthier without sacrificing the flavor. A simple dollop of vinegar over the top of the succotash after it is baked is all it needs to taste fantastic. So if you are looking for a little flavor of the South in your next meal, this Sheet Pan Succotash is calling your name.
How do you make Succotash?
- Pre-heat oven to 450 degrees. Heat a rimmed sheet pan in oven for 10 minutes.
- In a large bowl combine the yellow pepper, orange pepper, onion, shelled edamame, corn, safflower oil, and garlic salt.
- Spread vegetables out on heated sheet pan and roast for 20-25 minutes, add the cherry tomatoes in the last 5 minutes.
- Cook 3 pieces of thick cut bacon, and set aside.
- Stir in apple cider vinegar, dill, and bacon, season with garlic salt and pepper to taste.
Is Succotash served hot or cold?
- Succotash can be served either hot or cold, both ways are delicious.
Tips for making the best Succotash:
- You can use any shelled bean you want, but I like edamame. It adds just a hint of sweetness to the vegetables.
- I recommend using fresh dill, it really gives the succotash a great flavor.
- If you want to add melted butter instead of safflower oil, to make the succotash a bit creamier that is an option too.
- If you don’t use safflower oil, olive oil can be used in its place.
- Succotash is great served along side baked chicken or BBQ ribs, pot roast, or mixed in a salad.
Looking for more sheet pan recipes?
- Sheet Pan Herb Garlic Butter Surf and Turf
- Herb Garlic Butter Smashed Potatoes
- Balsamic Roasted Brussels Sprouts
- The Best Texas Sheet Cake
- Sheet Pan Garlic Butter Roasted Potatoes
- Sheet Pan Beef Nachos
- Sheet Pan Shrimp Fajitas
Sheet Pan Succotash
Ingredients:
- 1-yellow pepper, chopped
- 1-orange pepper, chopped
- 1-medium sweet onion, roughly chopped
- 16oz cherry tomatoes, sliced in half
- 1-10 oz packes shelled frozen edamame
- 1-10 oz bag frozen sweet corn
- 3-pieces thick cut bacon, cooked and crumbled
- 1/4 cup safflower oil
- 1-tsp garlic salt
- 2-Tablespoons apple cider vinegar
- 3-Tablespoons snipped fresh dill, more for garnishing (optional)
Directions:
- Pre-heat oven to 450 degrees, and heat a rimmed sheet pan for 10 minutes.
- In a large bowl add: peppers, onion, frozen edamame, corn, safflower oil, and garlic salt. Mix to combine.
- Pour mixture onto heated sheet pan and roast for 20-25 minutes, adding the tomatoes in the last 5 minutes.
- Top with bacon, vinegar, and fresh dill, mix to combine and serve warm.