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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
Makes 1 1/2 cups
- One 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)
- Preheat the oven to 400° F.
- 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).
- 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.
- 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.
- This recipe is a Community Pick!