Roasted Edamame with Sea Salt and Cracked Black Pepper 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) If you have time, thaw the edamame for an hour or so in a strainer over a bowl (to catch the melting liquid) before baking. This will reduce the roasting time. Preheat the oven to 375°F.
Easy Party Appetizer: Roasted Edamame with Sea Salt and Cracked Pepper
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