Awhile ago I posted a recipe for roasted garbanzo beans, my favorite go-to healthy snack that costs less than $1 to make. Then last week in the latest copy of Rachael Ray Magazine, I saw a recipe for roasted edamame. My curiousity was piqued, so I decided to try these the next day.
I intended to grab a bag of frozen edamame from Trader Joe’s (last year I bought a large bag for about $2), but I was informed by a worker that weather conditions in Indonesia (where they import their soybeans from) weren’t favorable for this crop this season. So I spent a little more on a small container of fresh edamame.
Roasted edamame don’t taste much like the steamed edamame that is served at sushi restaurants. In fact, they don’t look much like regular edamame either. They’re super crunchy and a little salty, and darken when roasted. The trick is to roast the edamame long enough so each bean gets completely dry and crunchy. You definitely don’t want to end up with mushy, half-cooked edamame.
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Roasted Edamame Recipe
Cook Time: 30 to 35 minutes
If using frozen edamame, rinse beans under water and place on paper towels to dry completely. If using fresh edamame, dry the beans as well as possible.
If you're not keen on spicy food, feel free to substitute paprika, garlic powder, or another spice for the chile powder.
2 cups fresh or frozen edamame (see notes above)
1 tablespoon olive oil
1 teaspoon fine grain sea salt
1 teaspoon red chile powder or cayenne pepper
Preheat oven to 375F. Place edamame in a mixing bowl. Combine olive oil, salt, and chile powder. Drizzle over edamame and stir to combine. Place on a large baking sheet and bake for 30 to 35 minutes, stirring once or twice, until beans are completely dry and crunchy.
From the Rachael Ray Magazine