Shelled Crispy Parmesan Garlic Edamame
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Shelled Crispy Parmesan Garlic Edamame is a healthy recipe that’s high in protein and fiber. It’s great as a snack and ready in 15 minutes.
As well, my recipe for Shelled Crispy Parmesan Garlic Edamame is great alone as a snack, as a side dish to almost anything, and a great salad or pasta topper.
Edamame are rich in vitamins and minerals. They’re naturally gluten-free and low in calories. (source)
Shelled Crispy Parmesan Garlic Edamame
- I highly recommend lining your pan with aluminum foil or parchment paper. As well, I recommend spraying it with non-stick vegetable spray. The cheese melts and sticks to the pan if not done with Shelled Crispy Parmesan Garlic Edamame.
- Additionally, I like the nuttiness the sesame seed oil gives this recipe. If you don’t have it on hand, you can use all olive oil, canola (or another vegetable) oil, coconut oil, etc.
- Edamame is somewhat bland. Even with the salty Parmesan, I feel Shelled Crispy Parmesan Edamame needs a little extra garlic flavor. However, adjust the seasoning to your liking.
- As well, I prefer to grate my cheese instead of using the finely grated pre-shredded cheese.
- Finally, edamame tends to dry out quickly. Watch closely and don’t overcook it.
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Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- garlic powder
- edamame shelled
- olive oil
- sesame seed oil you can use all olive oil, coconut oil, or vegetable oil
- parmesan cheese grated
- salt
- black pepper
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Shelled Crispy Parmesan Garlic Edamame
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Ingredients
- 10 to 12- ounce bag edamame shelled
- 1/2 tablespoon olive oil
- 1/2 tablespoon sesame seed oil you can use all olive oil, coconut oil, or vegetable oil
- 1/4 to 1/3 cup parmesan cheese grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 400 degrees F
- Line a cookie sheet or sheet pan with aluminum foil
- My edamame came in a bag so instead of dirtying a bowl, I cut the end off the bag and added the oil to the bag. Then I held the end closed with my hand and shook it until the oil had coated the edamame.
- Spread the edamame on the prepared sheet pan in a single layer.
- Evenly sprinkle the salt, pepper, garlic, and cheese over the edamame.
- Bake for 15 to 18 minutes or until cooked through, cheese is melted and a little crispy.
- Cool slightly and serve.
Nutrition
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