One of my favourite things to make, when I’m craving salt but don’t want to down a bag of chips, is edamame. I buy from frozen, in the shell, and heat them up just like at Asian restaurants. Then I toss them in some sesame oil and sea salt. So good!
Lately, though, I’ve been buying shelled edamame to throw into things like salads and pastas. I particularly love sneaking them into taco salads, which are a regular menu item in our household. So easy and soo delicious.
The other day, I was testing a recipe for roasted chickpeas (recipe coming eventually!) and thought… why can’t I roast edamame and make a tasty snack too???
It was the BEST idea ever. All I did was thaw a package of edamame, dry them, toss them in olive oil, and sprinkle them with finely grated Parmesan cheese and salt and pepper. Then I roasted them at 400 degrees for about 25 minutes.
The result were crispy, crunchy and flavourful edamame that made such a tasty snack. Yum!
This would work equally as well with shaky Parmesan cheese – you know, the Kraft kind. So use whatever you have!
- 12 oz shelled edamame, thawed and dried
- 1.5 tbsps olive oil
- ½ cup finely grated Parmesan cheese
- Salt & pepper, to taste
- Toss the dried edamame in olive oil and add to a 9x13 glass baking dish. Sprinkle with salt and pepper, and then grated cheese. Bake at 400 degrees for 15 minutes, and then stir/turn. Bake for another 10 minutes, or until desired crispiness is reached. Season with more salt and pepper as desired. These are best if eaten soon after baking.