My dietitian first turned me on to dry roasted edamame beans sometime in the last year and a half but I wasn’t a fan.
But, then I really needed to really up my protein a year later and they seemed like my best bet to have on hand. Then, I couldn’t find them locally anymore. I finally ordered some on Amazon and they were amazing (@the_onlybean) but pricey. After I ran through that box of individual packs I decided I was going to try my hand at making my own because I’m once again upping my protein consumption even more and my sister said it would be easy!
These aren’t as crunchy as dry roasted but super easy to make and delicious. They’ve already gotten my kid’s stamp of approval!
I’m be trying my hand at other flavors as time goes on and the ones that make the cut will make it to the website here.
#ABitOSpiceIsALottaNice #ProteinPick #BodyRecompositionFuel
Seasoning Suggestions
- Cajun: 1 tsp Cajun Seasoning
- Cinnamon: 1 tsp ground cinnamon
- Garlic & *Cheese*: 3/4 tsp nutritional yeast + 1/4 tsp garlic powder
- Ranch: 1/4 tsp dried dill + 1/4 tsp dried chives + 1/4 tsp garlic powder + 1/4 tsp onion powder + 1/8 tsp ground black pepper
Roasted Edamame Beans Recipe
Ingredients
- 12 oz frozen shelled edamame
- 1 Tbsp extra virgin olive oil (EVOO)
- 1 tsp kosher salt
Directions
- Thaw 12 oz edamame fully.
- Preheat oven to 425° F.
- Place an extra large baking sheet in the oven as it preheats.
- Pat dry thawed edamame with a clean kitchen towel or paper towels.
- Transfer pat-dried edamame to a medium bowl.
- Add 1 Tbsp extra virgin olive oil and 1 tsp kosher salt.
- Mix well until edamame is fully coated with EVOO and salt.
- Transfer coated edamame onto the preheated extra large sheet pan, in one layer, well-spaced (overcrowding traps steam, hindering crisping). Using parchment paper is optional. Don’t wash your bowl yet, you’ll need it again for seasoning.
- Roast for 25 mins, tossing halfway through (to promote even browning and crisping on all sides).
- If adding additional seasonings, transfer roasted beans back to your medium bowl.
- Toss in seasonings of choice, then allow to cool 10 mins before enjoying within 2 hours of roasting or transferring to an airtight container for storage in the refrigerator.
STORAGE TIPS:
- One day or less: Freshly roasted edamame is best consumed the same day it is made.
- Up to 4-5 days (refrigerator): After cooling, store roasted edamame in an airtight container in the refrigerator for 4-5 days, though they will no longer be as crispy.
- Avoid room temperature: Perishable foods like roasted edamame should not be left at room temperature for more than two hours, according to the USDA, to prevent harmful bacterial growth.
- Reheating: You can reheat refrigerated edamame in an oven or air fryer to try and restore some crispiness.
NOTE: Nutrition Facts numbers are for the Roasted Edamame only, not additional seasonings added after roasting.
| NUTRITION FACTS | ||
| Servings | 8 | |
| Amount Per Serving | ¼ cup | |
| Calories | 60 | |
| %Daily Value* | ||
| Total Fat | 3.8g | 5% |
| Saturated Fat | 0.25g | 1% |
| Cholesterol | 0mg | 0% |
| Sodium | 143mg | 6% |
| Total Carbohydrate | 3g | 1% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 1g | |
| Added Sugars | 0g | |
| Protein | 5g | |
| Vitamin D | 0mcg | 0% |
| Calcium | 25mg | 2% |
| Iron | 0.9mg | 5% |
| Potassium | 205mg | 4% |
| * The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | ||
#LactoVeg #LactoOvoVeg #LowCarb #LowFat #OvoVege #Vegan
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