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
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