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Roasted Succotash (Corn and Edamame)
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Description
Roasted vegetables are always delicious, especially corn. When roasted in the oven, it caramelizes, and becomes slightly smokey. I like to make a big batch of roasted corn to throw into vegetable dishes and soups. For most vegetable dishes (especially roasted ones), I like to keep with the K-I-S-S theory: Keep It Simple Silly. That’s why this mixture is simply flavored.
Ingredients
- 1 cup Corn Kernels
- 1 cup Edamame (soy Beans)
- 2 whole Bell Peppers, Chopped
- 4 cloves Garlic, In Skins
- 2 whole Bay Leaves
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- ¼ teaspoons Cinnamon
- Sea Salt And Pepper, To Taste
Preparation
Toss all of the ingredients together in a bowl. Transfer to a baking sheet, and bake in a 400 degree F oven for 30 minutes, tossing every 10 minutes to ensure even roasting. Once finished, remove bay leaves (discard them) and roasted garlic cloves, and place all of the remaining veggies in a bowl. Pop the garlic cloves out of their skins, and chop roughly. Toss with the veggies, add more salt/pepper/lemon juice, if desired. Enjoy!
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