Crispy Parmesan Edamame

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These are seriously a stinkin' good snack. We've been obsessed with roasted chickpeas ever since I first made them, but I think I'm going to have to start sneaking these into the rotation. You can have them ready in 20 minutes flat, plus they're jam-packed with protein and nutrients. AND they're topped with Parmesan cheese. It's really a win-win situation. 

Edamame isn't something that everyone loves or has even tried before, but I think if you try this recipe you'll find yourself a new go-to snack as well. The Parmesan gets crispy and the black pepper adds a little kick. With all the indulging everyone is likely to be participating in this summer, we might as well try to snack healthy while we can. Agree? Thought so. Enjoy!

Printable Recipe

Ingredients

• 1 (12 oz.) package frozen shelled edamame (green soybeans)
• 1 tbsp. olive oil
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Preheat the oven to 400 degrees F. Place the edamame into a colander and rinse under cold water to thaw. Drain.

Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Source: All Recipes