HANDS-ON: 10 MIN. // TOTAL: 50 MIN. // SERVES 6
Cumin, paprika, and ginger are common South American spices, and in this recipe, a touch of soy sauce brings them together to give these baby soybeans a warm umami flavor with little to no heat. Feel free to add a touch of cayenne pepper, if desired.
Cooking spray
1 (16-ounce) bag frozen shelled edamame, thawed
2 tablespoons extra-virgin olive oil
2 teaspoons gluten-free lower-sodium soy sauce or tamari
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1 Preheat the oven to 300°F. Coat a large baking sheet with cooking spray.
2 Cook the edamame in the microwave according to the package directions, decreasing the cooking time by 1 minute. Spread the edamame on a clean dish towel; pat dry. Place on the prepared baking sheet. Bake for 10 minutes.
3 Whisk together the oil, soy sauce, cumin, paprika, ginger, and salt in a large bowl. Add the edamame and toss to coat. Spread the edamame on the baking sheet; bake for 30 to 40 minutes more, stirring every 20 minutes. Let cool completely before storing in airtight containers in the refrigerator for up to 3 days. You can eat them cold or reheat in the oven or toaster oven for a few minutes until warmed through.
(SERVING SIZE: ABOUT 1/4 CUP): CALORIES 137; FAT 9G (SAT 1G, UNSAT 7G); PROTEIN 8G; CARB 8G; FIBER 4G; SUGARS 0G (ADDED SUGARS 0G); SODIUM 149MG; CALC 5% DV; POTASSIUM 0% DV
edamame
Edamame are young, immature soybeans that you can buy in pods or already shelled. Perfect by themselves as a snack or tossed into dishes like you would another bean, edamame are high in fiber, essential fatty acids, folate, magnesium, phosphorus, thiamin, vitamin K, and protein. In fact, soybeans are one of the few plant foods that provide all the essential amino acids, which can be key for vegetarians.