Wednesday, July 18, 2012

Roasted Edamame

I came across this recipe in a Rachael Ray magazine a while back and then saw it again on Pinterest. It caught my eye and I realized it's sort of like the roasted chickpeas I made a few months ago. 

This little snack or appetizer is smoky, salty, and very addictive! They're crunchy on the outside and slightly chewy in the middle. It is super simple to make...just throw all of the ingredients in a bowl, mix, and spread them out on a baking sheet. 

Roasted Edamame
Recipe adapted from Rachael Ray

2 cups fresh or frozen edamame
*If using frozen edamame, rinse beans under water and place on paper towels to dry completely. If using fresh edamame, dry the beans as well as possible.
1 tablespoon olive oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon red chili powder
1 teaspoon ground cumin

Preheat oven to 375 degrees F. Place edamame in a mixing bowl. Combine olive oil, salt, pepper, chili powder, and cumin. Drizzle over edamame and stir to combine. Place on a large baking sheet and bake for 30 to 35 minutes, stirring once or twice, until beans are completely dry and slightly crunchy.

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