Happy Friday! I hope your Labor Day weekend is off to good start. Luke and I are headed back to Raffaldini Vineyards tonight to enjoy their last summer evening of live jazz music. I wasn’t planning to blog a new recipe this morning, but this one was too good to wait any longer. These roasted edamame are the perfect blend of saltiness and cheesiness. I’ve made them the past two days in a row and they are all gone. They would be a great snack to serve at a Labor Day party this weekend or during a fall football game.
They are one of those snacks that is truly addictive. I bet you can’t have just one!
Thankfully, roasted edamame are a healthy snack. Edamame are full of protein, so they will actually satisfy your hunger and keep you full.
I’ve made roasted edamame many times. I don’t know how it has never occurred to me until now to make this combination of deliciousness. Maybe this is how everyone roasts edamame and I am just the last to jump on the bandwagon. Regardless, if you have never tried a similar recipe, I promise these will change the way you snack.
Parmesan Garlic Edamame
Serving size is questionable as they are addictive…try to share!
• 1 12 oz bag of frozen edamame
• ½ cup grated parmesan reggiano
• 2 tbsp. olive oil
• 1.5 tsp garlic salt
1) Take the edamame out of the bag and let them defrost in a colander for 30 minutes to an hour (you can skip this but they turn out better if you do it).
2) Preheat your oven to 350.
3) Rinse the edamame under warm water, pour them onto a towel and pat them dry as much as you can.
4) Toss the edamame in a bowl with the olive oil, parmesan, and garlic salt and lay them out on a baking sheet.
5) Bake them at 350 for 30-40 minutes, flipping every few minutes (I flipped after 10, 20, 27, and pulled them out at 33).
6) Let them cool for a few minutes and enjoy!