Roasted Vegetable Succotash

• 1 pound yams (red-skinned sweet potatoes), peeled, diced
• 8 ounces parsnips, peeled, diced
• 8 ounces rutabagas, peeled, diced
• 1 red bell pepper, diced
• 1 medium leek (white and pale green parts only), cut into 1/2-inch pieces
• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup frozen baby lima beans, thawed
• 1 1/4 cups fresh breadcrumbs made from crustless French bread
• 1 cup half and half
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano

1. Preheat oven to 400F.
2. Toss first 5 ingredients, 3 tablespoons oil, and garlic on large rimmed baking sheet; spread in single layer.
3. Sprinkle with salt and pepper.
4. Roast until vegetables are almost tender, stirring occasionally, about 30 minutes.
5. Stir in lima beans; roast until all vegetables are tender, about 10 minutes longer.
6. Stir breadcrumbs and 2 teaspoons oil in nonstick skillet over medium heat until crisp, about 5 minutes.
7. Bring half and half to boil in heavy small saucepan.
8. Mix roasted vegetables, hot half and half, parsley, thyme, and oregano in 1 1/2-quart baking dish.
9. Season with salt and pepper.
10. Sprinkle toasted breadcrumbs over and serve.

yams, parsnips, rutabagas, red bell pepper, only, extravirgin olive oil, garlic, frozen baby lima beans, fresh breadcrumbs, parsley, thyme, fresh oregano

Taken from www.epicurious.com/recipes/food/views/roasted-vegetable-succotash-107273 (may not work)