Recipe courtesy of Ronnie Woo
Edamame Two Ways
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 278
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 17
- Dietary Fiber
- 8
- Sugar
- 5
- Protein
- 20
- Cholesterol
- 3
- Sodium
- 430
- Total: 45 min
- Active: 30 min
Ingredients
Garlic-Soy Roasted Edamame:
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
3 cloves garlic, finely grated
1/2 teaspoon ground black pepper
12 ounces shell-on edamame
Parmesan Roasted Edamame:
2 cups shelled edamame
2 tablespoons extra-virgin olive oil
2 tablespoons Parmesan
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- For the garlic-soy roasted edamame: In a small bowl, whisk together the soy sauce, brown sugar, garlic, pepper and 1 tablespoon water until the sugar dissolves. Set aside.
- Place a large cast-iron skillet over medium heat. Add the edamame and cook, tossing occasionally, until charred in spots, about 10 minutes. Turn the heat off and immediately add the soy sauce mixture. Simmer until fragrant, 30 to 45 seconds. Immediately transfer to a serving dish; serve warm.
- For the Parmesan roasted edamame: Place a rack in the center of the oven and preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
- Combine the edamame, olive oil, Parmesan, paprika, salt and pepper in a medium bowl and toss to combine. Spread the edamame in an even layer over the prepared baking sheet and bake on the center rack until they begin to brown, 12 to 15 minutes. Transfer to a serving dish and serve warm.