Roasted edamame is quick to make and delicious to eat. This easy snack is addicting and easier than buying it in the store!
Hi everyone! I’m Lisa from Life on Merlin and I’m delighted to be back as a member of the Kenarry Creative Team! This month, I am sharing a quick and easy roasted edamame recipe that is sure to please.
It is hard to find a snack that is both delicious and nutritious. Roasted edamame fits the bill!
What is Edamame?
Edamame is actually a Japanese word. It is literally translated “stem beans.” It’s used to describe immature, green soybeans.
You’ll typically find them in the freezer section of your grocery store. There are lots of ways to make them. I love eating them roasted with salt.
Edamame is a complete source of protein. If you are on the keto diet, this snack will keep you on track and fuel your body.
How to Make Roasted Edamame
WHAT YOU NEED:
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Kitchen Tools Needed:
Can You Eat the edamame shells?
No, you don’t eat the shells. This is why I always buy the shelled beans.
You can either buy it already shelled or take them out of the pods yourself. Hint…already shelled is much easier!
What type of salt is best for roasting?
When roasting edamame, how often do you stir them?
I take them out and shake or stir them on the cookie sheet about every 10 minutes. They have a tendency to burn if you forget.
They should look like this when they are finished…brown and a little puffy. They will be crunchy on the outside and soft on the inside. Yummy goodness!
How to Make Quick and Easy Roasted Edamame
- 16 ounces frozen shelled edamame
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- Preheat the oven to 375°F.
- Put edamame in a bowl.
- Add olive oil and kosher salt.
- Mix well
- Spread the edamame on a sheet pan.
- Roast for about 30 minutes, stirring every 10 minutes. The outside will be brown and puffy.
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While you’re here be sure to check out other snack ideas on Ideas for the Home by Kenarry® –
- Easy Peanut Brittle Recipe: Ready in Just 15 Minutes!
- DIY Microwave Popcorn in a Bowl
- Greek Yogurt and Peanut Butter Fruit Dip Recipe
Originally published October 2018. Updated March 2019.