Roasted Succotash (Corn and Edamame)

Roasted vegetables are always delicious, especially corn. When roasted in the oven, it caramelizes, and becomes slightly smokey. I like to make a big batch of roasted corn to throw in vegetables dishes and soups. For most vegetable dishes (especially roasted ones), I like to keep with the K-I-S-S theory: Keep It Simple Silly. That's why this mixture is simply flavored with a bay leaf, lemon, cinnamon (yup, tastes awesome) and garlic. You can toss in some other types of veggies into this as well, such as broccoli, onions, carrots, etc. Either way, you will have a tasty, healthy side-dish, that pairs well with lots of 'mains'

Ingredients (serves 4-6):
1 tbsp olive oil
1 tbsp lemon juice
1/4 tsp cinnamon
2 bay leaves
1 cup corn
1 cup shelled edamame
2 bell peppers, chopped
4 cloves garlic (kept in there skin)
sea salt and pepper, to taste

More lemon juice, salt and pepper, if desired

1) Toss all of the ingredients together in a bowl. Transfer to a baking sheet, and bake in a 400 degree oven for 30 minutes, tossing every 10 minutes to ensure even roasting. Once finished, remove bay leaves (discard) and roasted garlic cloves, and place all of the veggies in a bowl. Pop the garlic out of their skins, and chop roughly. Toss with the veggies, add more salt/pepper/lemon juice, if desired. Enjoy!
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