Edamame is another one of those foods that I never had until very recently. About five years ago my family and I were in Denver visiting some relatives and we ended up meeting one of my wife’s cousin for dinner. The cousin had picked the place and it was a new trendy spot with a set of tables on the sidewalk. As it was a beautiful night, we decided to sit under the stars.
The waiter came over, gave the specials and recommended the seared Ahi Tuna for an appetizer. That sounded good to me. As we discussed it, the cousin said that they also had edamame and she just loved it. I’d heard the name but never had it and really didn’t know what it was. We ordered both.
The dishes came to the table and one was the tuna (which was great) and the other really looked like puffy pea pods. They had been seasoned and we all waited for the cousin to dig in, as we really didn’t know what to do. She took several on her plate. We did the same. She picked one up and squeezed out the soy bean and ate it. We did the same. It was like a silent game of Simon Says.
The edamame was really pretty good. Since then it makes its regular rotation in our vegetable side dishes. While I often steam them, this time I decided to add another to the pantheon of roasted vegetables that I make.
Roasted, with a kick.
I bought the unshelled kind, so I spent the first ten minutes shelling them. I used a bit of cayenne in place of the chili powder.
Mixing it up.
Ready to go in the oven.
Prep Time: 10 mins | Cook Time: 15 mins | Makes: 3
- 2 teaspoons vegetable oil
- 1/4 teaspoon dried basil, crushed
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 1 (10 ounce) ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)
1. Preheat oven to 375°F.
2. In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
3. Drizzle mixture over soybeans and toss to coat well.
4. Arrange beans in a single layer in a shallow baking dish.
5. Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
6. Serve hot as a vegetable side dish or cooled as a snack.
7. Refrigerate any leftovers.
Calories 194.5 Calories from Fat 105 Total Fat 11.6 g Saturated Fat 1.6 g Cholesterol 0.0 mg Sodium 8.9 mg Total Carbohydrate 10.0 g Dietary Fiber 6.0 g Sugars 2.9 g Protein 16.0 g