Roasted edamame

Roasted edamame

If you didn't already know, I am a huge fan of oven-roasting food. Vegetables, especially, turn out really well after a spell in a hot oven, covered in olive oil, salt and pepper. The flavors concentrate. The exterior in caramelized. The results are delicious. 

There was some left-over, cooked, shelled edamame in the refrigerator and I needed a quick vegetable to feed the kids. Usually, I would have just given the kids the edamame. For the most part, they like them and eat them. However, this time I decided to toss them in olive oil, salt and pepper and throw them in a 450° oven until they began to caramelize. They ended up slightly nutty and salty and tasty!

I've purchased roasted edamame before in the store that was crunchy, emulating nuts. I chose to pull my edamame out of the oven before they got to that stage so they were still a bit soft. I prefer that texture, but if you want them crunchier, just leave them in the oven longer.

So, there's really no recipe to this. Just toss the shelled edamame with olive oil, salt & pepper to coat. Then cook them on a foil-lined baking sheet for 10-20 minutes, until you reach your desired level of doneness.

You could probably flavor them in any number of ways with different spices, salts, herbs, hot sauces, etc. If you find a particular flavor combination that works well with roasted edamame, please let me know!