Edamame is a healthy snack alternative for most people. It’s a soybean that is harvested prior to its most ripened state (before the soybean gets hard.) It can be eaten straight from the shell or without. It’s popular as an Asian cuisine as a side lightly salted. This recipe I’m about to share is a different take on this product.
Here’s What You Need:
A 12-14 ounce package of edamame shelled
1/4 cup of parmesan cheese (shredded or grated)
cake pan or cookie sheet
bowl for mixing
Here’s What You Do:
pre-heat oven to 400 degrees
empty the package into colander and rinse well (this cleans and
defrosts at the same time if frozen)
add salt and pepper to taste
add parmesan cheese
place on pan or sheet and cook for 12-15 minutes (depending upon oven)
The edamame should be crispy when done. Initially, I thought this recipe was a great idea and I’d eat it all of the time, but after I made it, I discovered I preferred it in the shell with a little bit of salt. It’s not to say that this was a bad recipe. I simply preferred the edamame in a different way. You may absolutely love this method and that’s why I wanted to share it. We all have different taste preferences and ideas of how something should be made or taste. If you make this I’d love to hear your thoughts. The original recipe can be found here.