Crispy Edamame

I am a big fan of this recipe. It was crispy, yet soft, all brought together by this amazing cheesy crunchy parmesan crust. It was just… so… amazingly… delicious.

I used more cheese than the recipe called for (because, really, when is having something extra cheesy a real issue?) and I used the grated Parmesan cheese in baggie, not the plastic jar. I suspect it was the excess cheese that made the beans themselves a little less crispy, but the wonderful thing that happened instead was a crunchy in-between-the-edamame-beans cheese crust that was just exquisite. It almost reminded me of an edamame/cheese brittle.

And the other great thing? All it is is edamame, Parmesan cheese and a bit of olive oil and salt and pepper. So, not only was it amazing, but it was simple too! 😀

Edamame before baking… Can you tell that I like Parmesan cheese?

Crispy Edamame by Sophia Candrasa

“Ingredients

• 1 (12 ounce) package frozen shelled edamame (green soybeans)
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
2. Spread the edamame beans into the bottom of a 9×13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
3. Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.”