Parmesan Roasted Edamame
Parmesan roasted edamame is a warm, savory snack with browned edges and a chewy center. It uses shelled edamame, so there are no pods to work around. This version is oven-roasted rather than dried into a shelf-stable crunchy snack.
Ingredients
- 1 12-ounce bag frozen shelled edamame cook according to package, drain and dry well
- 2 oz Parmesan finely grated
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
Instructions
- Heat oven to 400°F and line a rimmed sheet pan with parchment. Cook edamame fully according to its package; allow about 5 minutes, but follow the actual label.
- Drain thoroughly. Spread on a clean towel and blot dry. Wet beans steam rather than brown.
- Toss edamame with oil, garlic powder, paprika and pepper. Spread in a single layer and roast 15 minutes.
- Stir, sprinkle with Parmesan and roast 5–10 minutes more, until browned in spots. Watch closely near the end to avoid burning cheese.
- Cool 5 minutes and divide the entire batch, including loose cheese, into four equal snack portions. Eat with a spoon if needed.
Notes
One serving is one of 4 equal portions of all listed ingredients, including any specified sides and sauces. Nutrition is estimated; brands and portions change the result. This is a perishable cooked snack. Refrigerate within 2 hours at 40°F or below for 3–4 days. Reheat on a sheet pan at 350°F until 165°F. Store refrigerated, not in a pantry jar. Texture softens during storage.