Green soybeans (edamame) are baked under a Parmesan cheese crust, turning a frozen food into a delicious snack!
Green soybeans (edamame) are baked under a Parmesan cheese crust, turning a frozen food into a delicious snack!
I had some problems that other reviewers also mentioned but with some changes would make the recipe much better. After the edamame are thawed I would highly recommend putting them on a towel and patting them dry. When wet they cannot crisp. I had to keep them in the oven for a longer time. I also do not recommend using freshly grated parmesan cheese or increasing the amount then. The edamame did not get coated like in the photo. These changes will greatly help the recipe.Read More
Wonderful recipe! I love edamame and run out of ways to prepare them. I recommend stirring them halfway through to brown them evenly (mine stuck to the pan). I'll definitely make this again!
I had some problems that other reviewers also mentioned but with some changes would make the recipe much better. After the edamame are thawed I would highly recommend putting them on a towel and patting them dry. When wet they cannot crisp. I had to keep them in the oven for a longer time. I also do not recommend using freshly grated parmesan cheese or increasing the amount then. The edamame did not get coated like in the photo. These changes will greatly help the recipe.
My God these were amazing!! First bite into them they immediately reminded me of these french fries I used to order at a certain restaurant, with that perfect balance of crispness and chewiness. I only made a half recipe first time around, patted them dry after thawing, used garlic salt, fresh cracked pepper from a pepper mill, and rest of ingredients on list. I had to bake mine for around 22-24 minutes instead to get them to crisp up, but thats what made them have the perfect texture. Will definitely be making these again!
This was our first edamame experience and I'm happy to say it was a very nice one. I did add some garlic and onion powders. The family really enjoyed this side, altho hubby thought he was eating lima beans. Go figure! Thank you Sophia!
I love this idea, but mine didn't get crispy - more like chewy. But still taste-wise they were excellent! Made one batch as is, and another I used taco seasoning (wow, was THAT tasty!) Will play around with cooking temps and times to see if I can get the end result I was hoping for - basically drying them out a bit more so they get some crunch to them. Thanks for sharing!
Hmmmm...did all the tricks, suggested by others...dried it well, baked longer...they stayed chewy, cheese started to burn...not what I was hoping for...
okay given that this recipe has a ton of mixed reviews I kinda poked through em and went with my gut. First off I have never cooked with nor eaten edamame so I wasn't sure what to expect. I bought mine a couple weeks ago but they were in the shell so I had to shell them (total pain in the rear buy the already shelled) and were lightly salted which I didn't notice till the last min but thank goodness I did. I cooked them from frozen ( I sprayed the pan with cooking spray and had no problems) with the other ingredients as directed but left out any salt until I could taste them cooked. I did toss em around on the pan while cooking so the browning would be a little more even. Seems that alotta folks had problems getting them crispy so after they browned I turned the oven off and let it cool for about 10 mins then put the baking sheet back in and let them dry for about 15 more mins ( I did toss em around a few times to make sure they wouldn't get any browner) then let em cool off. Mine turned out crispy and man alive were they a nice munchie snack! BF opted for these over popcorn for a movie. SCORE plus it reminded me to not be afraid of the "unknown" food!
YUMMY! took another reviewer's advice and stirred them halfway through baking time! also added garlic powder! delicious and pretty healthy snack or side dish!
Read some reviews and...rinsed frozen edamame. Patted mostly dry with paper towels. Mixed the oil, garlic, Parmesan, salt and pepper in a bowl first then tossed the edamame until coated. Spread out on a dark cookie sheet with parchment paper. Baked at 400 for 15 minutes. Turned out perfect the first time!!! Note: I only used 8 oz edamame but all of the remaining ingredients. I wanted to try only half the batch in case it didn't work.
The key is to dry them off before you put oil on them. I also, mixed the oil with the edamame in a bowl so each bean would be covered. That could have helped. These are a fantastic healthy snack!
Very good. Followed others suggestions, added a bit of garlic powder, kosher salt, course pepper, dried them off before cooking. After they finished cooking, I set oven on high broil for the last minute...turned out great!
Crispy Edamame Haiku: "Fail edamame. Tasty soy beans made chewy. I'd rather them steamed." I went w/ many of the reviewers' suggestions and tossed the (well drained, patted dry) edamame in a bag w/ the oil, cheese, s&p. Spread on parchment, and attempting to stir half-way thru resulted in all of the edamame sticking, clumpy cheese, paper tearing, and an oily mess. Salvaged what I could on a fresh piece of wax paper and continued baking, but they never got even remotely crispy. They were OK tasting right out of the oven, but a little while later at room temperature, the texture was terrible and I sadly tossed the rest out. It was fun to try a new way to prepare edamame, but I think that I'll stick to a simple s&p steam.
A great way to eat edamame. Will make again.
LOVE IT! A few months ago I tried Edamame at a sushi bar so I looked up some other ways to try. This was awesome and everyone loves it!!!
Living in Japan, edamame are everywhere but I never know how to make them. This recipe was simple (made to the letter) and so tasty I made it every night until I ran out of beans. A keeper!
I've recently discovered the joys of roasted vegetables. More importantly, I've discovered that my kids seem to eat more veggies when I roast them! They are yummy! So when I found the roasted edamame recipe, it was a no-brainer. I've tried this recipe twice. The first time was so-so--like many others, I liked the end result but it was more chewy than crispy. The second time, I decided to try "pre-cooking" the edamame a bit in the microwave in the hopes of drying them out a bit to help with the crisping process. I followed the directions on the bag and, using half the bag, microwaved it covered in plastic wrap for 2 minutes. I then patted the beans dry before coating them in olive oil and garlic salt and pepper. I roasted in my toaster over for 10 minutes at 400 (without cheese). I stirred the beans, added an Italian cheese blend (what I had on hand) and roasted for another 10 minutes. The cheese was pretty toasted after 10 minutes, and the beans, for the most part, were crunchy this time. Still a little chewy, but that's okay with me. I wasn't going for a "dried" type anyway, so these were good for me. I hate to read where other members threw theirs out because of chewiness. Simply roasting longer would have probably resulted in crunchier beans, albeit maybe burned cheese. :-/ You gotta tweak it until it suits you. I'm sure I'll try something a little different next time!
Mine were not really crispy at all a lil more on the chewy side. But I am still giving a 5 for taste. This is a yummy snack and I added some sprinkled garlic powder in addition to the other ingredients. I may toss some in a salad. Thanks!
These were not bad, but they never got really crispy. it was more like chewy. Still, a different choice for my friends who are health nuts and vegetarians.
These were very good. I didn't spread mine out far enough for them to get crispy, but they did brown and tasted excellent with just a little melted parm on top.
Absolutely delicious. I followed a few of the other reviews and added some garlic powder and a light sprinkling of garlic salt to the Parmesan cheese. I also turned the edamame halfway through. Absolutely delicious! I will definitely be making again - easy and healthy.
I felt like it needed a touch more flavor and added some sliced garlic and onions. However, I will definitely be making this again.
Just made it. Patted soybeans dry, tossed in canola oil and dry parmesan cheese, baked for 25 min (flipped halfway by scraping with a spatula) and broiled for a couple of minutes. I also tossed in some bacon slivers at the halfway point. It was crispy and alright (needed salt!) but after you let it cool, it turns hard and chewy. Only make this if you plan to gobble it up right away!
WONDERFUL! Had been meaning to try this for some time and glad I finally did. They made a great snack for when you're watching TV and are in need of....well, something. Thanks!!!
A new way to eat edamames. I like them raw on a salad so I was excited when I found a way to try them hot. I'm looking for new ways to add some beans to our diet. This recipe was very simple to make but yielded a nice flavor.
I had never tried edamame until these, and they were pretty good. I used my frozen ones, and they turned out well.
These are pretty good, but edamame steamed with salt is good too. These were not as good as I expected. I couldnt get them to crisp, even at 425. They tasted like edamame with cheese.
Followed the ingredients exactly and it was sooooo delicious! These little guys are incredibly addicting and make a yummy salty snack. The only thing was I didn't really thaw the edamame under water like the recipe said...I left it on the counter as I was cooking other things and cooked it for 25 minutes at 400F. Perfect!!! Will be making again!
THE BIGGEST THING TO REMEMBER: THIS RECIPE DOES NOT KEEP SO ONLY MAKE WHAT YOU WILL EAT. I think that was my biggest problem other than using too much oil and not patting the beans dry enough. Mine turned out mostly chewy with some crisp and the flavor was okay until I read these reviews and sprinkled garlic powder over the beans. Then they were fantastic! My advice would be to not thaw the beans with water or not thaw them at all, use a pan with a cookie sheet, toss the beans with the ingredients including garlic powder in a bowl, and broil them on high for an extra minute after cooking. Mine were kind of a mess but they tasted really good, the only thing is I made the entire bag and then had to eat all the beans because they were getting soggy and I hate wasting food. Only make half the bag if you are the only one eating these. Other than that, I will be trying this again!
'Baking now ... 'Getting ready (preparing food that will spoil once the power is off) for ice storm. That bag of edamame hasn't been in there forever, but it was long enough to get icy inside the bag. I rinsed lightly, just enough to get the babies loose. Put them a la naturel on a foil-lined pan for 15 @ 425. That dried them better than I could (since I wouldn't ;o). Poured 'em in a bowl with the T olive oil & with sprinkled granulated garlic & salt. 'Back in the 425 oven for 10, turned down to 400 for 10 more. 'Still took longer to crisp, but good. For some reason, I wasn't expecting these to brown, which they did, & should. If they're green, they aren't going to be crispy. They'll be chewy. I don't know that I'll make these again, but they're good & I'm glad I made them.
I made this with fresh green beans. I washed and dried them before adding them to a Ziploc bag with the oil, cheese and S&P. This gets every piece coated well. Turned out great. Will make again.
Very good! Great alternative to regular veggies and very tasty!
I just couldn't get these to turn out properly. We wanted to serve them as an appetizer, but wound up using them as a side because we had to eat them with a fork. The cheese made them clump together. Tasty, but not what I wanted.
The taste was there but it turned out really dry. Overall, it was okay. I prefer edamame's steamed or boiled.
Baked it about six minutes longer. Used my Silpat sheet. This was good. I expected crispier. But I would not say it is "chewy". I think this would be good added to a roasted vegetable dish (like with cauliflower, sweet potatoes, onions, garlic, broccoli, etc).
Mine turned out looking exactly like the picture, crunchy and all, but they got cold fast and became not so appetizing. I probably could have salted them more but I thought the parmesan cheese and a little salt would be enough since we are trying to use less salt. I won't make these again. I like my edamame hot or cold not lukewarm.
Just not good. Dried them, baked them on a parchment sheet lined cookie sheet, stirred them a few times during baking... Fairly tasteless, dry, not especially crispy. Tossed most of them in the trash.
this is delicious and easy! Didn't change a thing!
These are yummy when they first come out of the oven. I wouldn't recommend refrigerating them for later, though. Unless they come out very crispy, they get soggy.
simple and quick side!
As another reviewer suggested, I used parchment paper and did not thaw the edamame. These were delicious, even my 18 month old that refuses to eat any vegetables loved these! They had more of a french fry texture, not really crispy and soft in the middle. This is going to be a go to recipe for me!
This is delicious - I had to roast the edamame for a long time to get it crispy though - every 10 minutes I'd give it a stir to keep it rotating. Roast 'til golden brown - the beans will shrink significantly in size, too. Now it's crispy & delicious. A healthier bar snack!
I liked this but I like plain Edamame with just butter and salt on it best.
Hooray for a new way to make edamame and get more vegetarian protein! I thought the recipe was a little bland as written, but will try out different spices. Coating anything with cheese/olive oil/spices and baking it generally seems to turn out well.
These are one of our favorite snacks! Great to see this small variation from my recipe. =) And they're so healthy.
Great change from steamed edamame like my family usually makes. Definitely will make again. Whole family enjoy.
This was just "ok" for me...not bad for something different.
Great new twist on these little guys. Nice crunch and so easy to make.
This was a tough one to rate. I had people who could not get enough and thought they were addictive and others who said they were just ok. I used a cajun spice for more flavor. They didn't crisp up like I had hoped. I think if I make them again I will bake for a longer time, adding the Parmesan cheese after they have gotten crisp.
wonderful recipe! thanks for sharing! i will be making this often :)
mushy and gross!
Shook it all together in a covered bowl then baked, came out great. We usually just eat these with salt so this was a nice change of pace :)
Edamame never get really crispy in the oven, I dont know if you fry them how they come. They are ike a cross between a soft nut and a bean and they stay sort of chewy. They are delish tho! I have always had them in the shell this is the 1st time pre shelled and I love hem this way too!
great alternative and good texture if you cook long enough! I patted the beans dry twice before cooking on tin foil on a cookie sheet. I mixed in a bowl before placing on sheet : olive oil, garlic powder, pampered chef garlic/peppercorn rub (their asian season would be great as well!), red pepper, onion powder and reduced fat parmesan--cooked 15 min and then an additional 4-5 after stirring
Easy! Although this 'dish' does not look so appetizing when it is served, it is a great nibbling snack for those who are looking for a low carb alternative to popcorn and chips.
Great way to serve edamame.
My husband and I always have edamame in the house, but generally just put some salt on it and eat it as is. This was a great change and it was so easy to do! My husband finished off every bit of it!
I cooked the edamame in boiling salted water for 5 minutes first, then shook them dry in a colander, poured them out onto a paper-towel covered sheet pan and let that rest on top of a warm stove for a while. I added some garlic powder to the parmesan cheese and followed the instructions from there. Came out lovely!
Nice little sidedish. The beans are so delicate and so yummy and so good for you so I was happy to find an easy and delicious was to prepare them. I did heat up the frozen beans a little bit to make shelling them easier.
what an easy recipe! We loved this recipe. I wouldn't change anything, the cheese makes a nice crunch to the edamame. Thanks for the recipe!
Mine didn't get crispy at all and I dried them as other reviewers suggested. I also had them in the oven quite a bit longer. We weren't thrilled so I ended up throwing out. Had they been crispier I'm sure we would have liked them better.
Delicious! I agree with other reviewers that you need to dry the edamame first on paper towels. This was awesome!
I had a package of frozen edamame to use and had no idea what to do with it (and was not familiar with the ingredient either!) I used this recipe and I am sure the results could have been much tastier had I prepped the edamame better. They stuck to my baking pan (should have used glass?) and didn't crisp very evenly; I may have not used enough olive oil. For the most part the food was scrapped, but I would be willing to try again.
This was a good little snack. I can see us having this again.
This is an easy-to-make, unique side dish for people who aren't all that familiar with edamame. My family really liked it, even the ones that were hesitant because they thought it was going to "taste like lima beans." I did not cook it until it was crispy. Just cooked it enough until it was warm all the way through and the cheese baked in a little. I'll make this again!
easy and yummy AND good for you!! Can't go wrong!
These were good. I put everthing in a bag to toss it together and then spread on a foil lined cookie sheet. Even though they had oil on them the Parm cheese made them stick to the foil pretty bad, so I would spray the cookie sheet with cooking spray. Also stir halfway through the cooking.
Num! I love Edamame and I love roasted vegetables of any kind but never put the two of those things together until now. They never got "crispy", but browned nicely, had a great toasty almost popcorn flavor and were a lovely finger food snack. I used a heavy Circulon cookie sheet that wiped right out after baking, but otherwise I would suggest using parchment like other reviewers suggested. Next time I think I'll grate the Parmesan coarser (I used the finest microplane zester/grater) just for more distinction and Parmesan-Punch. The idea of garlic powder is a good one, think I'll do that next time too. I used a somewhat old bag of edamame that were freezer burned a bit and that affected the quality. Regardless, I enjoyed this snack a lot.
I have to try these again. I was in a hurry when I prepared them and thought the came out too 'greasy'. BUT, I love edamanes and will definitely give them another try.
Never having cooked soybeans previously, It was great!! I did add a few things like fresh roasted sesame seeds, garlic powder, and feta cheese. then covered it all with fresh parmesan. The parmesan created a crispy crust with the beans embedded. The beans weren't crisp, but the cheese was!! Will do this again!!
I made these in my NuWave Oven on the 2" rack. I lined the pan with parchment paper and cooked them for 12 minutes. I use the edamame from Safeway that is individually packaged and frozen. I cooked them in the microwave according to the package directions and patted them dry before adding the seasonings. I also added a pinch of garlic powder and aleppo red pepper flakes. Very tasty. The edamame was more chewy than crispy, but the cheese added a nice crunch!
I really liked it. Only change was that I added garlic and onion powder. It's nice to have a different way to prepare edamame.
I used fresh edamame and sprayed with olive oil. I stirred the mix halfway as a reviewer suggested, but the cheese ended up as a lump in the baking pan. The end result is tasty, but not crispy or with a crust.
Easy, quick, few ingredients, delicious taste-- can you ask for more from a recipe without getting greedy? I let these sit under the broiler to get extra crispy after the suggested time/method in this recipe. This is an edamame I'd like to eat again or, as I like to say a EILEA. I hope it catches on.
I should have read the reviews first but this wasn't good at all. It didn't crisp up or even cook the bean
Excellent, yummy, easy. The whole family was excited about a new way to eat these!
I just finished making this. I thought it was really good with some minor changes. I added garlic powder as others suggested. I would probably add some different seasonings next time as well. I also cooked about 19 minutes and broiled on low for one more minute at the end. I think it's probably best right out of the oven. They weren't super crispy but had a nice texture. Enjoy!
This was yummy. I baked for longer than the recipe stated to get them crispy
Very simple & delicious
i made the mistake of letting this sit too long and it wasn't hot when served. big mistake. will try again served immediately. very easy to make and looked nice.
A great snack or side dish. Just make sure to pat the edamame dry after thawing and try to spread them out in 1 layer in the pan so that they aren't overlapping. Doing these 2 things makes sure the edamame get nice and crispy.
Great way to jazz up edamame!
My edamame didn't get crispy but the flavor is fantastic!
Very nice flavor and a boost of healthiness in the mix, too!
Awesomely addictive. I bought a package of fresh (not frozen) shelled edamame at Trader Joe's and thought I'd try this. Used the parchment paper on a baking sheet as was suggested by another user. Baked it for 15 minutes, then stirred it all around and baked for another 15. Tasty and nice and crispy. Stored in an airtight container in my fridge, although I doubt they will last. Probably going back to TJ's this week to get more and make a huge batch!
This was quick and easy to make, and quite tasty.
I had never tried soybeans before. Did need to cook it a little longer to make it get crispy/just begin to brown. I eat a lot of healthy things - brussels, etc.
These are a really good snack. I've never cooked with soybeans before but wanted to try it. Now I'll have to buy a bag every week!
To be fair, I don't eat any soy due to digestive issues. I made these for the people I work for and they enjoyed them. I took 1 bite, hence the 4 star. The crispy was fine but they were mushy inside, perhaps that is what soy does, I would not know. I also used garlic salt, not regular and plenty of pepper and fresh grated parmesean.
This was easy and rather tasty. I used a little more olive oil and cheese, my family loves cheese. It was more crunchy than crispy, but will still make again.
This is a good snack recipe and adds a little fun to edamame.
A different way to eat edamame. I liked it but it was not crispy. They were more chewy but tasty. I was baking something else so I kept the temp at 350 but in reading the other reviews, I don't think it would have made much of a difference. I will definitely make it again.
These were a bit soggy and not much flavor. I will go back and read more of the reviews to see if others had a tip or two about this. I love edamame and am always looking for new ways to prepare them.
I have to say no one liked it here... Could be my preperation. I would prefer to use edamame in stir fries and salads vs this method.
Simply Delicious and Easy to Prepare. This was a big hit at my summer company party!!!
The taste was good, but they weren't crunchy. The bits that stuck to the pan and browned were very crisp, but the rest of the bean wasn't. Maybe I'll try sauteing them in a frying pan next time.
Second time I made it, but I didn't have any parmesan! But cheese is the meaning of life so I spread the edamames on the pan/parchment paper and sprinkle and little mozzarella across the top. Just as good! I have a new love! Even my husband loves these. He is a converted health food nut. Heart/lung disease requires it, but he's making a happy converter, because I find things that are good! One suggestion that I have not read, but I didn't read all the comments, is to use *real* fresh grated parmesean cheese, not the powder stuff that one buys in a plastic bottle. It seems as though buying a chunk of *good* parmesean would be more expensive, but you actually use LESS, because there's so much more flavor in the better cheese. Also, using less means that you use less fat. A definite win-win situation. If you're still using the stuff in the plastic jar, try fresh parmesean. You'll wonder why that powder stuff is even called 'cheese'. It's also great on broccoli.
Did not crisp at all. I even used my misto to spray more olive oil on after the 15 minutes, then cooked 10 more minutes. Nothing. They were bone dry too, when I prepared this.