Bean

Parmesan-Roasted Edamame Snack

by:
February 20, 2018
3.7
3 Ratings
Parmesan-Roasted Edamame Snack
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 35 minutes
  • Makes 1 1/2 cups
Author Notes

These are an addictive snack, excellent on their own (with a cold one!) or as a salad garnish. Depending on the oven, these can be ready in as few as 20 or as long as 40 minutes, so keep an eye out! The important thing is to give them a good shake/mix halfway through so that everything crisps up without burning. The end result should taste savory, salty, and delicious.

Featured in: A Cheesy, Crispy Take on Edamame: Meet Your New Snack Addiction, adapted from Trisha Yearwood's cookbook, "Trisha's Table: My Feel-Good Favorites for a Balanced Life." —Hana Asbrink

What You'll Need
Ingredients
  • 1 12-ounce package frozen shelled edamame, thawed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Few cracks of freshly ground black pepper
  • 1/4 cup grated Parmesan
  • Zest of 1 medium-sized lemon (about 1 tablespoon)
Directions
  1. Preheat the oven to 400° F.
  2. Open the bag of edamame. Rinse under warm water to remove any remnant ice, and drain. Spread onto a kitchen towel or paper towels and pat dry (they won't crisp up if still wet).
  3. In a medium bowl, mix together the olive oil, garlic powder, salt, and pepper. Add the edamame and toss. Sprinkle on Parmesan and lemon zest and toss again to combine.
  4. Spread the edamame on a parchment-lined baking sheet and bake for 15 to 20 minutes, then remove to give them a good mix so that everything cooks evenly. Cook for another 10 to 15 minutes, making sure they don't burn. Let them cool a bit before enjoying on their own or in a salad. Store in an airtight container.
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  • LeBec Fin
    LeBec Fin
  • Hana Asbrink
    Hana Asbrink
  • Lesley
    Lesley
  • Tara
    Tara
Hana Asbrink
Hana is a food writer/editor based in New York.

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6 Reviews

LeBec F.
LeBec F. February 22, 2024
so exciting. in my tweaked version it has become our go-to.
i subbed smoked salt for kosher salt, and added a generous amount of pimenton de vera and fenugreek leaves. but spicing possibilities are endless- dukkah, chermoula, ras el hanout, sesame seeds and nori flakes or powder...........yum!

fyi we had to go an hour at least to get them to begin to be crispy. but ymmv. best, mindy
 
Lesley
Lesley March 13, 2018
Really delicious and so easy! Trying (not very successfully) to resist eating them before my guests arrive.
 
Hana A.
Hana A. March 13, 2018
Ha, love that! That's why you should keep 2 bags lying around at the bare minimum. ;) Hope the guests enjoy it, too. Thanks, Lesley!
 
Tara
Tara April 15, 2018
I just made first time. Delish. Do I put them in fridge or leave in container on container. Thank u
 
Tara
Tara April 15, 2018
On counter
 
Hana A.
Hana A. April 15, 2018
Hi Tara! So glad you love them so much. Honestly, we've always eaten them all in one sitting, but I bet you could treat them like cocktail nuts and leave them on the counter in a tightly sealed container in a cool, dry spot. Thanks for trying them and reporting back!