Bready or Not: Roasted Edamame
Thaw and roast edamame for a cost-effective and delicious addition to salads, noodles, wraps--or as a healthy snack all by itself.
- 16 ounces shelled edamame 1 bag, frozen
- olive oil or avocado oil
- sea salt
Take the sealed edamame bag out of the freezer and set it on a plate in the fridge to defrost overnight.
Next day, open up the bag and place the shelled beans in a colander. Rinse and sort through to make sure they are thawed. Set out towels and let the edamame sit out to dry in a single layer; blot the top with another towel. The beans should be completely dry before roasting.
Preheat oven at 375-degrees. Prepare a rimmed baking sheet with aluminum foil. Place your edamame on the sheet. Drizzle with oil and stir them for complete coverage. Add a sprinkling of salt and pepper.
Bake for 40 to 50 minutes, with breaks about every 15 minutes to stir the edamame. The longer they cook, the crispier and browner they get, so bake to preferred taste!
Eat right away, or store in a sealed container in the fridge. Roasted edamame is great as a snack, or in all sorts of dishes!
OM NOM NOM!