Roasted Corn and Brussels Sprouts Succotash

Ingredients

• 0.8 pound bacon diced
• 0.8 pound brussels sprouts peeled halved
• 15 ounce beans white drained canned
• 16 ounce corn kernels frozen thawed
• 3 tablespoons parsley leaves fresh chopped
• 2 tablespoons thyme leaves fresh chopped
• 3 tablespoons garlic chopped
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 1 pinch freshly cracked pepper black
• 4  plum tomatoes diced seeded finely
• 1 pinch salt 
• 3  shallots sliced

Equipment

• bowl
• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. In a large oven-proof skillet over medium-high heat, add the oil.
4. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes.
5. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes.
6. Remove the succotash from the oven and put it into a bowl.
7. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste.
8. Transfer the succotash to a serving platter and serve.