Roast and Toast

Roast and Toast

image via

I hosted a little girls night on Tuesday to look at fun Stella & Dot jewelry and of course… to eat.

I wish I would have taken pics (especially since I made cute little cards that said what was what, but I was so distracted by the food and fun that I totally forgot 🙂

Girls Night Menu:
Roasted Edamame with Sea Salt and Cracked Pepper
Mini Onion and Chive Cream Cheese Crescents
Spicy Red Pepper Hummus with Organic Blue Corn Chips
White and Gold Corn Dip
And for dessert… Chocolate Eclair Cake

I’ll put up the rest of the recipes this week, but the roasted edamame was a new recipe and you have to try it. It could not be any easier, and it’s really healthy and soooo addictive. I ate like a fourth of the pan before any guests even got here… oops! 😉

Roasted Edamame with Sea Salt and Cracked Pepper
Makes roughly 2 cups

16 oz frozen shelled edamame (these are found in the freezer section and a bag costs around 3 bucks)
2 teaspoons olive oil
1 teaspoon sea salt
1/2 teaspoon cracked pepper

If you have time, thaw the edamame for an hour or so before baking in a strainer over a bowl (to catch the melting liquid). This will reduce the roasting time.

Preheat the oven to 375°F.

Pour the edamame in a strainer and run under warm water for a few seconds to melt any ice crystals. Spread the edamame on a clean dish towel and pat gently with another dish towel to dry them as much as possible.

In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste one of the edamame and add more seasonings if desired.

Spread the edamame in a single layer on a sheet pan and roast for 30-40 minutes. Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you’ll hear them “singing” as steam escapes from inside the bean.

Remove the pan from the oven and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.

Scrumptious!!! I bet you can’t eat just one!


2 thoughts on “Roast and Toast

  1. I did make them on Sunday and they turned out crunchier than yours. I didn't stir them, maybe that was the difference, though i only baked for 30 mins. oh well. I'll try again!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s