Recipe: Crispy Parmesan Edamame

by Cate on December 29, 2014

A healthy addicting twist on edamame that will have you wanting more.

Crispy Parmesan Edamame - Close Up-001

Madeline and I are the edamame eaters in the house. If left to her own devices, she would happily make a meal out of it, but more often times than not, she is happily munching on edamame as a snack or a pre-cursor to dinner.

I have been decidedly uncreative when it comes to edamame. Honestly, we either order it at a restaurant or I buy it from Costco or the grocery store and just heat and eat with a little toss of sea salt.

I mean, really, when it’s good naked, who needs anything else?

But I’ve been seeing a lot of recipes for roasted edamame lately, and with a few extra minutes to spare tonight, I popped some in the oven to give them a whirl.

Completely different than our usual steamed and lightly salted version, this is equally as tasty.

Super simple to make. Grab some frozen, shelled edamame and pop them in the microwave to defrost (follow package directions). Spread them out in a single layer on a baking sheet and toss with cracked black pepper, a light drizzle of olive oil, and a bit of salt. Roast in the oven at 400 degrees until they start to get brown and crispy. Remove from oven and toss with some freshly grated Parmesan cheese (this is not the time to use that fake stuff).


*The key to the extra tastiness of this version is to make sure to roast the edamame until they get brown and crispy (roughly 20 minutes). If you take them out too soon, they will be chewy. Still good, but not crispy. Enjoy!

Crispy Parmesan Edamame
Recipe courtesy of Cate O’Malley

1-1/2 cups of thawed, shelled edamame
1/2 teaspoon of freshly cracked black pepper
1/2 teaspoon sea salt
1 tablespoon olive oil
1-1/2 tablespoons of freshly grated Parmesan cheese

Spread the edamame out onto a baking sheet in a single layer. Drizzle with the olive oil and lightly toss with the black pepper and salt. Put the tray into a preheated oven at 400 degrees. Baked for about 15-20 minutes, or until they start to get brown. Remove from oven and toss immediately with the Parmesan cheese. Serve.

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{ 3 comments… read them below or add one }

Maureen | Orgasmic Chef December 30, 2014 at 12:10 am

I made a few minutes ago and we can’t leave them alone. Well done!
Maureen | Orgasmic Chef recently posted..Spinach Salad with Butternut Pumpkin and Feta Cheese


Joanne December 30, 2014 at 8:03 am

I could just eat edamame straight up, handful after handful, but adding some parmesan into the mix is never a bad thing!
Joanne recently posted..Spaghetti with Vegetarian Lentil Bolognese


NancyS January 27, 2015 at 1:57 pm

Very simple….but delicious! Once I dig out the driveway, I have to head over to Trader Joes for some more edamame!


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