Roasted Vegetable Succotash

This Vegetable Succotash recipe features roasted summer vegetables such as sweet corn, tomatoes, and edamame, with optional crispy tofu. An easy sheet pan vegan dinner or side dish. Vegan and GF

When summer vegetables are overflowing, this Vegetable Succotash is one of my favorite ways to bring them all together. Sweet corn, juicy cherry tomatoes, red onion, and either lima beans or edamame are roasted until caramelized and bursting with flavor, creating a colorful dish that celebrates the very best of the season.

Unlike traditional stovetop succotash, this roasted version is made entirely on a sheet pan, allowing the vegetables to develop rich, concentrated flavor with very little hands-on time.

I’ll often add edamame in place of the classic lima beans-because I usually have them in the freezer- and to create a meal, I’ll add tofu to the sheet pan. This is optional but so tasty!

Serve this Summer Succotash as a healthy vegan dinner with crispy baked tofu, or as a vibrant side dish alongside anything coming off the grill. It’s simple, fresh, and exactly the kind of recipe I find myself making on repeat during tomato and corn season. We also have a classic succotash recipe, made on the stovetop!

What is Succotash?

Succotash is a traditional Native American dish made primarily with corn and lima beans, often mixed with other vegetables like bell peppers, tomatoes, and onions. It can be served warm or cold and is usually seasoned with butter, salt, and pepper, though variations may include bacon, cream, or herbs for added flavor.

Succotash Recipe Ingredients

• Cherry tomatoes: Or grape tomatoes or yellow pear tomatoes.
• Corn: Use fresh or frozen.
• Edamame: Lima beans are a great substitute!
• Red onion: Elevates the flavor with an aromatic, subtly sweet taste.
• Spices: Paprika, granulated garlic powder, dried oregano or thyme, cumin, fresh black pepper, and salt. Add a pinch of red pepper flakes or Aleppo chili flakes for a little extra heat!
• Fresh basil leaves: Fresh herbs like basil add a summery feel! You can also add fresh parsley, cilantro, or dill.
• Optional additions: zucchini, okra, bell peppers.

How to Make Succotash

Preheat oven to 400F.

Step one: Mix together tomatoes, corn, edamame, red onion, and olive oil in a large bowl.

Step two: Add salt, paprika, garlic powder, dried oregano, cumin, and black pepper and toss.

Step three: Spread the seasoned veggies out onto a parchment-lined baking sheet in a single layer. Use two pans if needed.

Step four: If making the crispy tofu, add the cubed tofu to the same bowl along with olive oil, salt, paprika, garlic powder, cumin, and cornstarch. Toss to combine, then transfer to a baking sheet to bake 20-25 minutes on the top rack.

Step five: Place the succotash on the middle rack and bake for 15 minutes. Stir the pan, then bake an additional 5-15 minutes, or until the tomatoes collapse and the onions begin to brown on the edges.

Step six: When done, mix in half of the basil.

Step seven: Transfer to a serving dish and sprinkle with remaining basil, or divide among 4 bowls and top with baked tofu.

Succotash Recipe Variations

• Add meat: Bacon (along with bacon drippings or bacon grease) and corned beef are traditional succotash ingredients that can be added.
• Mix up the vegetables: Use whatever vegetables you have on hand! Bell peppers, poblano peppers, jalapeño peppers, summer squash, zucchini, or okra are all great options. You could also use a several cloves garlic or shallot instead of red onion too.
• Substitute black-eyed peas: In lieu of edamame or lima beans, black-eyed peas are another great option.

Tips For Making Traditional Succotash

1. Use fresh corn: If you can find fresh corn, use it! If not, frozen corn will do. If using fresh corn, make it right away to make the most of corn’s sweetness, which is best when fresh!
2. Add butter: If you’re not making this vegan, you can mix in butter while the succotash is warm for even richer flavor. Some recipes suggest preparing this with heavy cream on the skillet, but butter works well for our sheet-pan method.
3. Visit your local farmers market for inspiration! The beauty of this southern succotash recipe is that it is representative of what is in season. Use the farmers market to inspire your own variation of this recipe!

How to Store Succotash

Store leftover succotash in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months.

What to Serve With Roasted Corn Succotash

Sheet-pan succotash can be served late summer through fall as a side dish with other seasonal recipes, or it can be topped with protein to turn it into a hearty meal.

• Seasonal recipe pairings: Wild Rice Pilaf, Zucchini Cornbread, Garlic Mashed Potatoes, Green Beans Almondine, Creamy Polenta
• Add protein: Crispy Baked Tofu, Baked Chicken, Blackened Salmon

We hope you love this easy Sheet-Pan Succotash recipe! Please let us know what you think. Enjoy! 

More Corn Recipes You Might Like

Poblano Corn Chowder

Vegan Cornbread Muffins

Easy Stovetop Succotash

Fresh Corn Fritters

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