Recipe courtesy of Harvard University Dining Services
- 1 10-ounce package frozen corn
- 1 10-ounce package frozen lima beans or edamame
- 1 clove garlic, chopped fine
- 1 tomato, cut into large chunks
- 1 to 2 tablespoons olive oil
- 1 heaping tablespoon chopped fresh tarragon
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Preheat oven to 350° F. Lay out corn and beans on a baking sheet in a single layer. Drizzle with the olive oil, and toss to coat. Roast the vegetables for about 15 minutes. Add garlic and tomatoes, toss, and return to oven to roast for 15 more minutes.
Remove from oven and place in a bowl. Sprinkle with tarragon, drizzle with the balsamic vinegar and season to taste.
Nutritional information per serving (dash of salt used for analysis) :
Calories: 220 ⁄ Protein: 10 g ⁄ Carbohydrate: 24 g ⁄ Fiber: 6 g ⁄ Sodium: 45 mg
Saturated fat: 1.5 g ⁄ Polyunsaturated fat: 2.5 g ⁄ Monounsaturated fat: 7 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg
The aim of the Harvard T.H. Chan of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The Nutrition Source does not recommend or endorse any products.