I made this for a post-work-out snack yesterday, and it was delicious. Next time I’m making a double batch. This would also make a great party snack. Best made while jamming to The Stones. lv, molly
Roasted Edamame with Sea Salt
16 ounces shelled edamame (frozen or fresh. if frozen, thaw)
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
other ideas: toss them with chili pepper or your favorite spice
Preheat the oven to 375°F.
In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste one of the edamame and add more seasonings if desired.
Spread the edamame in a single layer on a sheet pan and roast for 20-30 minutes. Stir every 10 minutes, and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you’ll hear them “singing” as steam escapes from inside the bean.
Remove the pan from the oven, and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.