Who loves edamame as much as I do?
I don’t know when I first started eating fresh soy beans, but they are probably one of my favorite ingredients to work with. I throw them into salads, use them as a side dish, and have them star in vegetarian meals.
But my favorite use for edamame?
I love nothing more than snacking on shelled edamame with a sprinkle of kosher salt. These little beans are packed with protein (8gm per half cup!) so they fill me up and help me push through that afternoon slump. While I normally nuke frozen shelled edamame in the microwave for my afternoon snack at home, I wanted to know if there was another way to enjoy edamame (and make it a bit more portable).
So I roasted the edamame.
And it was a GAME CHANGER.
The outside was crisp but the inside was still slightly tender. Basically it was snack perfection… in my mind, at least. Plus, roasted edamame are super simple to make, portion out, and grab while you’re on the go. Snack time can be anywhere/anytime!
Here’s how you make it.
Grab a bag of frozen, fully-cooked, shelled edamame and thaw it out in the fridge over night. Or do my lazy version by nuking it in a microwave-safe dish for 2-3 minutes until thawed. I dumped the thawed edamame on some paper towels and patted them dry – this helps them crisp up in the oven!
Toss the edamame in a large bowl.
Add some olive oil.
And some salt and pepper.
Then pour the edamame onto a greased baking sheet and spread into an even layer. Bake the edamame in a 375 degree oven for about 20-25 minutes, stirring once mid-way for even roasting, until golden brown and firm.
Serve up in cute ramekins for snack time or portion them out into small zip-top baggies for grab’n’go snacking!
So, what’s your favorite snack? Let me know!
Your edamame obsessed friend,
- 1-1lb bag frozen edamame, thawed in the refrigerator overnight or in the microwave
- 1½ teaspoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Cooking spray
- Preheat oven to 375 degrees. Spray baking sheet with cooking spray.
- Thaw edamame in the refrigerator overnight or heat in the microwave for 2-3 minutes until thawed. Dump thawed edamame onto paper towels and pat dry.
- Place edamame into a large bowl and add in olive oil, salt, and pepper. Gently toss to coat. Pour edamame onto baking sheet, spreading out the edamame into an even layer. Bake edamame for 20-25 minutes, stirring once halfway, until they are golden brown and firm.
- Serve up and enjoy!