Brussels Sprout Succotash
Brussels sprouts and red onions add a winter spin to this hearty and healthy succotash.
As promised, today we're sharing the recipe for the winter Brussels Sprout Succotash that you saw earlier this week with our Broiled Grouper with Lemon and Thyme.
What Is A Succotash?
A succotash is a dish made up primarily of sweet corn and lima beans (or other, typically white, beans). Other vegetables are then added to this base, along with milk and butter, depending on what part of the country you are in.
It is a common dish all around America, from New England to the South. However, in many cases, the actual dish has been lost, and the word 'succotash' has come to refer to any mixture of vegetables.
The history of the succotash goes back to the Native Americans, who first taught the settlers how to make succotash. (The word 'succotash' actually comes from an Algonquian word meaning 'broken or boiled corn kernels.') Native American versions often included a more wide variety of ingredients than today's succotash, including meat, squash and nuts.
The mixing of corn and beans brings together two types of protein, that together make up a complete protein. (Those Native Americans were smart!)
Those of you who garden might notice another complement in this pairing. Corn and beans are ideal growing mates, since corn takes nitrogen from the soil and beans put nitrogen back in.
Our Brussels Sprout Succotash Recipe
We've taken the traditional succotash and added a winter spin with Brussels sprouts and red onions.
The addition of these wintry vegetables creates a hearty and healthy side that would go great with lighter mains like fish or poultry.
Brussels Sprout Succotash
Ingredients
- ½ teaspoon salted butter
- ½ large red onion, diced
- 3 garlic cloves, minced
- ½ lb Brussels sprouts, fresh or thawed if frozen, halved
- 1 c sweet corn
- 1 c lima beans, boiled from dry or thawed if frozen
- 1 teaspoon thyme
- ½ teaspoon parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 small lemon, juiced, (roughly 2 Tbsp)
Instructions
- In a large (cast iron or non-stick) skillet, melt butter. Add onions and garlic and sauté over medium-high heat until golden, 2-3 minutes.
- Add Brussels sprout halves and continue to sauté, stirring occasionally, until the sprouts begin to turn golden, 3-5 minutes.
- Add remaining ingredients and sauté until the corn and beans are heated through, 5-7 minutes.
- Serve warm or chilled.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
