Roasted Edamame

Shirley Fan

Roasted Edamame

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    10 ounce bag frozen shelled edamame (soybeans) teaspoons kosher salt
    1 tsp. Olive Oil


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    • 1

      Preheat the oven to 375°F.

    • 2

      Pour the edamame into a medium-sized bowl. Fill the bowl with just enough hot water to cover the beans. Allow the beans to thaw in the water for 15 minutes, changing the water several times. Drain the beans in a colander and transfer to a baking tray lined with paper towels. Pat the edamame dry.  

    • 3

      In a medium bowl, toss the edamame with olive oil and salt. Spread the beans in a single layer on a baking tray and bake in the oven for 30 to 40 minutes, stirring every 10 minutes. When done, the beans should be golden brown and have a crunchy exterior. Cool on the tray and store in an airtight container or in a resealable bag.

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