Roasted Corn and Brussels Sprouts Succotash

Having seen this on TV yesterday, Liz and I thought we liked the look of it. We liked the taste even better.
Unlike Liz, I'm not the world's biggest sprout fan, but this worked for me.
We were a bit sceptical about BD's 10-12 minute estimate on the oven time, so ours probably had around twice that, and when we added the tomatoes and beans, we put it back in for another few, just to warm it through. We didn't add lemon juice.
It was accompanied by Bourbon Pork Tenderloin, and Amy and Alistair.
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html

Ingredients

1 tablespoon olive oil
3/4 pound bacon, diced
3 tablespoons chopped garlic
3 shallots, sliced
3/4 pound Brussels sprouts, outer leaves peeled, halved
1 (16-ounce) bag frozen corn kernels, thawed
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

Directions

Preheat the oven to 400 degrees F.

In a large oven-proof skillet over medium-high heat, add the oil. Add bacon and render for 4 to 5 minutes until crisp. Stir in the garlic, shallots, and Brussels sprouts and cook for 3 minutes. Add the corn kernels and thyme. Toss well and bake until the Brussels sprouts develop nice color, about 10 to 12 minutes. Remove the succotash from the oven and put it into a bowl. Add the white beans, tomatoes, and parsley. Toss well to combine. Season the succotash with salt, pepper, and fresh lemon juice, to taste. Transfer the succotash to a serving platter and serve.

Read more at: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/roasted-corn-and-brussels-sprouts-succotash-recipe/index.html?oc=linkback