Simple Spring Succotash

Succotash is a simple Southern dish that I've come to enjoy quite a bit over the years. When shelled beans & butter beans are in season, it's even better than it could be right now. Therefore, I dare say you may see another variation of this recipe in the future.

This version features what's available at the market right now, cauliflower & Brussel sprouts. I know we've been eating a lot of those of late, but soon the markets will be bursting with colorful veg and we won't have to talk about cauliflower until Autumn. 


Ingredients

Makes 4 portions

1 can of sweet corn
1 14oz can of kidney beans
1 14oz can of pinto beans
1 C cauliflower, chopped into florets
1 C Brussel sprouts, cut in thirds
1 head garlic
1 lemon, juiced
2 T butter
2 T olive oil
1 t sriracha
Salt & pepper to taste

Directions

5 mins prep + 25 mins roasting

Preheat your oven to 425 degrees.
Start by rinsing your beans & sweet corn if you're using cans.
Chop cauliflower & Brussels sprouts then place them on a cookie sheet greased with butter.
Place in the oven for 25 mins, flipping the veg halfway.
Chop the woody bottom off of your head of garlic. 
Place on a piece of foil, drizzle a little olive oil & a pinch of salt on top. 
Wrap the garlic & bake it for 8-10 mins, pull it out when you flip the veg. 
In a large bowl, juice the lemon, mix in the sriracha, olive oil, salt & pepper.
Once the veg is roasted, add them to the bowl along with the corn & beans.
Serve warm or let cool and pack ahead for lunches!