Thursday, May 31, 2012

Roasted Corn and Brussels Sprout Succotash

I love getting inspiration from the folks on the Food Network.  In fact, I confess:  I could watch this channel from the time I get up in the morning until the time I go to bed (um, this has happened on many occasions)…but the problem is that it makes me SO hungry!  So with my new healthy lifestyle, I have to limit my intake and turn to it occasionally for ideas only, otherwise I'd walk around with perpetual hunger pains!  But one show I REFUSE to give up is Diners, Drive-Ins & Dives…I can't make those things anyway and fortunately (unfortunately??) none of these wonderful dives is anywhere near me...

Another issue I sometimes find with the Food Network chefs is that many of their recipes can be difficult (they ARE professional Chefs, and it is entertainment…), have way too many ingredients that I don’t have on hand, and let’s face it, many are very high in calories.  To give credit, they are certainly adding more healthy show options, but honestly the Food Network is like that special-occasion restaurant you love:  you love knowing it’s there because it’s your go-to for holidays, birthdays and the like.  But this channel is, obviously for me, possibilities in the making!

The following recipe is from
Big Daddy’s House; one of my favorites!  Until I saw this, the only Brussels sprout recipe in my repertoire was steaming them.  And really, Brussels sprouts can walk a very fine-line when steaming:  there’s that point when they go from perfect, to perfectly mushy.  No matter, I still adore those little cabbage-heads.
So I was very happy to stumble across this recipe and it’s wonderfully Summery!

This is my attempt at lightening it up.  The original recipe called for almost a pound of bacon and more olive oil, with close to 90 more calories, 7g of fat, and almost 250mg of sodium per serving.  I reduced the amount of bacon and oil, being sure to keep the smoky flavor, but without the extra bad stuff.

Hope you enjoy the makeover version as much as I do!

1 tsp olive oil
4 slices of bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, bottoms removed, halved
1 15oz can corn, drained
2 tablespoons chopped fresh thyme leaves
1 (15-ounce) can white beans, drained
4 plum tomatoes, seeded and finely diced
3 tablespoons chopped fresh parsley leaves
Pinch salt
Pinch freshly cracked black pepper
Squeeze fresh lemon juice

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.  And look at those crispy bits on the pan!

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.

until the Brussels sprouts develop a nice caramely (no, it’s a not a word, but you know what I mean) 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 tomatoes, parsley and lemon juice and toss well to combine. I also added a bit of feta cheese.
Season with salt and pepper.

Serve and enjoy!
Serves 6
Calories 169 / Carbs 24g / Fat 4g / Protein 9g / Fiber 7g / Sodium 450mg

1 comment:

  1. YUM! I'm now going back to the grocery store to get the ingredients because this looks SO GOOD!


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