Give your plain edamame an extra kick.
Edamame is a style of preparing soybeans, often seen as an appetizer at Japanese restaurants. Edamame is most often served simply -- boiled in salted water and eaten fresh. However, roasted edamame is a crunchy, crispy alternative for this healthy snack. Roasting edamame also provides an opportunity to infuse the beans with flavor. You can incorporate just about any of your favorite spice combinations into roasted edamame for a satisfying appetizer, side dish or snack.
Instructions
1. Thaw your frozen edamame for about 1 hour in a strainer over a bowl. The bowl will catch all the melting liquid, and thawing the edamame first cuts down on cooking time. Pat the edamame dry with paper towels. Remove as much moisture from the edamame as you can.
2. In a large bowl, whisk together 2 tsp. extra virgin olive oil or sesame oil, 1 tsp. coarse salt and 1/2 tsp. fresh-cracked black pepper. Add 1/4 to 1/2 tsp. of any dried spices or seasonings you enjoy. Chili powder, onion powder, garlic powder, ground cumin, smoked paprika or curry powder all make excellent additions. Try adding 1 tsp. soy sauce, lime juice or rice vinegar for an extra kick.
3. Add the edamame to the bowl and toss until they are sufficiently coated in the spice mixture. Spread the edamame onto a baking dish or sheet pan. Roast in an oven preheated to 375 F for about 30 minutes. Flip and stir the edamame every 10 minutes or so. When they begin to crisp, turn brown, or become puffy, remove them from the oven. Serve the edamame warm immediately, or cooled in a few hours.
Tags: extra kick, roasted edamame