Name: Roasted Corn and Brussels Sprout Succotash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tsp olive oil; 4-5 slices of bacon, diced; 3 cloves garlic, chopped; 3 shallots, sliced; 3/4 pound Brussels sprouts, outer leaves peeled, bottoms removed, halved or sliced; 5 ears fresh corn, about 3 cups, or use frozen or canned; 2 tablespoons fresh thyme leaves; 1 15-ounce can white beans or black-eyed, drained; 3 tablespoons chopped fresh parsley leaves; Pinch salt; Pinch freshly cracked black pepper; squeeze fresh lemon juice; chopped tomatoes, optional

Jump to Recipe

If you’re looking to up your side-dish game, look no further than this! Roasted Corn and Brussels Sprout Succotash is great alongside chicken, beef, pork, or fish – or as a main dish on it’s own! I think you’re going to love it!

The Best Brussels Sprout Recipe

How much do you love Brussels Sprouts?? I mean…I love these little cabbage heads SO much. It’s funny though, my favorite way to eat them is actually raw, in salads and such.

I know, it’s an unpopular opinion, but the crispy fried Brussels sprouts that everyone loves? Yah, can’t do it.

What is Succotash?

Succotash is traditionally a Southern dish made with sweet corn and shell beans; I love to use black-eyed beans.

You can add so many different ingredients to this starting point and I can pretty much guarantee it’ll be delicious. Some ideas:

okra
lima beans
smoked ham
jalapenos
tomatoes
fresh herbs
citrus
Parmesan cheese

Ingredients in Roasted Corn and Brussels Sprout Succotash

So what we have here is the perfect combination of smokey bacon, corn, Brussels sprouts, beans, fresh thyme and the bite of fresh lemon.

Who doesn’t love the combination of roasted Brussel sprouts with bacon? I’m almost positive that it’s been described as the stuff dreams are made of…

What Do You Serve With Succotash?

I’ve served this just as it is over rice for a main dish, but have also served it with chicken, fish and shrimp.

It’s the perfect excuse to use fresh corn but is also just as delicious with frozen or canned corn which means that you can make this ANY time of the year!

How To Make Oven-Roasted Corn and Brussels Sprout Succotash

The following recipe was adapted from chef Aaron McCargo, Jr.; do y’all remember Big Daddy’s House?

It was one of my favorites! I hate that the Food Network has gone by way of MTV and turned into cooking competitions all day!

Boy, I miss the days of just tuning in in the morning and having cooking shows on in the background.

Easy 30-Minute Meal with Brussels Sprouts

It’s so easy to make, all you need is an oven-proof sautè pan – a one-dish meal, friends! And it’s ready in just 30 minutes.

I hope you love this dish as much as I do and add it to your own recipe collection!

Roasted Corn and Brussels Sprout Succotash

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

The perfect combination of roasted corn and Brussels sprouts flavored with smokey bacon, thyme and lemon!

Ingredients

2 tsp olive oil
4-5 slices of bacon, diced
3 cloves garlic, chopped
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, bottoms removed, halved or sliced
5 ears fresh corn, about 3 cups, or use frozen or canned
2 tablespoons fresh thyme leaves
1 15-ounce can white beans or black-eyed, drained
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
squeeze fresh lemon juice
chopped tomatoes, optional

Instructions

Preheat the oven to 400 degrees.
Over medium heat, heat a large oven-proof skillet. Add the oil and then bacon to render it for about 4 to 5 minutes until it’s crispy.
Stir in the garlic, shallots, and Brussels sprouts and sauté for about 3 minutes.
Add the corn, thyme and beans and toss well. Remove from stovetop and transfer the pan to the oven.
Roast until the Brussels sprouts develop a nice caramel color; about 10 to 12 minutes.
Remove the succotash from the oven (carefully; the pan is VERY hot…I know this because I have a wonderful scar on my forearm from the last time I made this) and transfer it into a large bowl.
Add the parsley and lemon juice and toss well to combine; you can also toss in some tomatoes
Season with salt & pepper

Notes

Perfect paired with grilled meat, fish, shrimp, or as a main dish.

Nutrition Information

Yield 6 Serving Size 1 grams
Amount Per Serving Calories 263Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 442mgCarbohydrates 43gFiber 8gSugar 8gProtein 13g

Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.