After the success of my kale chips recipe, someone asked me what vegetable was next. A few days later, I saw this recipe on Tastespotting. It sounded simple enough, and I've roasted beans before with good results, so I decided to try them out. I made half using the regular recipe and half with some added rice vinegar. Both came out really good, the vinegar ones just faintly tasted of the vinegar.
- 1 pound frozen shelled edamame
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons extra virgin olive oil
- 1½ teaspoons rice vinegar (optional)
- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Thaw and drain edamame in a colander. Pat dry.
- Toss the edamame, salt, pepper and olive oil (and vinegar) in a large bowl.
- Spread the edamame evenly on the baking sheet and roast for 50 to 60 minutes, or until golden.
The only issue I had was that mine cooked much faster than the recipe specified. I think one of the cookie sheets I used was just a tad too long for my oven, and I turned them the long way to fit both on the same rack, so perhaps the oven door was cracked open which could have made the elements overcompensate. In any case, keep an eye on them the last 10-15 minutes of cooking time to make sure they don't burn.