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Roasted Edamame
Roasted Edamame Photo: Liz Andrew/Styling: Erin McDowell

Roasting food is far superior to boiling food. (#truth) The former adds flavor, while the latter zaps it. So it’s no surprise that we had to go the roasting route in this recipe. We season whole edamame with olive oil, salt and lemon zest prior to cooking, then throw those bad boys into the oven. The pods get slightly charred as they roast, infusing a smoky flavor into the beans. Then we add a touch more salt and a dash of paprika right before serving for a snack that’s seriously addictive.

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4 to 6 appetizer servings

One 20-ounce bag frozen edamame in pods, thawed

3 tablespoons olive oil

2 teaspoons kosher salt, plus more to finish

1 teaspoon freshly ground black pepper

1 tablespoon lemon zest

¾ teaspoon smoked paprika (optional, to finish)

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. In a large bowl, toss the edamame with the olive oil, 2 teaspoons kosher salt, the black pepper and the lemon zest.

3. Spread the edamame in an even layer on the prepared baking sheet. Roast until the pods are charred and the beans are tender, 10 to 15 minutes. Cool for 5 minutes, then garnish with more salt and smoked paprika (if using), to taste.

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