Gluten-Free, Vegan Roasted Edamame
I am constantly snacking. Not good when you have a beach vacation coming up, that’s for sure. Snacking isn’t necessarily a bad thing, it’s all about 1) portion control and 2) what you are snacking on. For example, apparently an entire bag of popcorn is not a snack (or so I’ve been told). A handful of popcorn is a snack.
That being said I’ve started making a list of some of my favorite snacks that I will share with you all soon. For now, here is an easy one that also makes a great appetizer (Thinking about Superbowl Sunday next month). All gluten-free or dairy-free guests will thank you for having a healthy and delicious alternative to cheese dips and crackers.
The great thing about these is that they are completely customizable. The classic version below is just salt & pepper, but I have made them with taco seasoning, curry powder, poultry seasoning. All have been great! If you want to get even crazier, try substituting the olive oil with GF soy sauce…delicious!
GLUTEN-FREE, DAIRY-FREE ROASTED EDAMAME
- 32 oz frozen shelled edamame (4 freezer bags)
- 2 tsp olive oil
- 1/2 tsp black pepper
- 1 tsp sea salt
- Preheat oven to 375 degrees F.
- Empty frozen shelled edamame into a strainer in the sink and run run under warm water. Toss with hands to break up and melt any ice.
- Spread edamame on to clean dish towel and pat dry. The dryer (that’s a word, right?) they are, the quicker they will roast.
- Toss the edamame with the olive oil, salt and pepper in a large mixing bowl. Sample one and add more seasoning taste.
- Spread the edamame in a single layer on a parchment lined baking tray. Roast for 35-45 minutes. Stirling every 10 minutes. The edamame will darken in color while expanding and cracking.
I prefer them to be crunchy on the outside while still a little moist on the inside. This is personal preference. Try one and if you want them crunchier, leave them in a few more minutes. When they are done, remove from oven and transfer to a serving bowl.
Leftovers can be saved, but they are better if eaten day of baking.