Saturday, 23 February 2013

Roasted Edamame with Sea Salt and Cracked Pepper

Goodness - I actually missed a blog entry yesterday. THAT is a strange moment in my life. I always sit down after dinner and blog - but life is a little hectic trying to sort our lives out while we get settled and care for a sick little boy. But without further delay I had to share this yummy side dish I made this week that I found on Pinterest.

When two households combine you are constantly readjusting how things are done, where things go and seem to find you have nearly doubles of everything. Thank goodness Scott and I didn't have a deep freeze because the food situation at the moment is a little crazy. More crackers and frozen veggies than we can handle which means we need to get creative using up food with our meals.
Teething Teething Teething.
Jack has gone through a fever over the last 36 hours leaving him very demanding - I am exhausted from carrying him and that leaves little time for much else. This was a perfect side dish to make! It used frozen veggies and needed very little effort on my part. 

Snuggle Snuggle Snuggle.
The recipe said to stir them every 10 minutes which I say is very much a guideline. I think the whole time they were in I checked them twice. Just a quick stir was all they needed. Delicious  :) they were a hit! A nice way to mix up how you prepare veggies. 

Crispy, salty and oh so good. Bonus - they are good for you!
Roasted Edamame with 
Sea Salt & Cracked Black Pepper
Adapted from this lovely recipe
Makes roughly 2 cups

16 ounces frozen shelled edamame
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly-cracked black pepper
(or 1-2 teaspoons alternate seasoning)

Make it!
Preheat the oven to 375°F.

Put edamame in a colander and run under hot water to get rid of any ice crystals. Depending on how rushed you are to get this made you can let the hot water run for a bit and cut down on cooking time.

For easy clean up I lined my sheet pan with foil and then spread the edamame in a single layer roast for 30-40 minutes. Stir every 10 minutes (ish) 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. We ate ours immediately for dinner - they are tasty!

And I have to share this last picture - he has curls in the back :)!
Thanks for stopping by and enjoying another post about our sickly (yet well fed) Happily Hectic Household!

No comments:

Post a Comment