While we’re not vegetarians, we eat a lot of beans in our house because they are good for us (with their fiber, protein, and vitamins), filling, and easy for the little one to eat. They are a key in our weekly enchilada night, a staple in our rice and bean dinners, and an ingredient I often turn to for snacks.
My toddler loves edamame both as an appetizer at restaurants and at home. She loves them plain but I’ve been experimenting with adding some flavor to them as a way to prevent boredom. (Because when my kid sees the same thing too many time, she often decides she doesn’t like it…except with Cherrios!) If they are new to you, edamame are green soy beans most commonly sold frozen either in the pod or without. I buy them without pods (think of them like peas) since they are easier to serve up and we almost always have a package in the freezer.
To serve them, you can either thaw them in a bowl of warm water, add them to your favorite stir fry or curry dish, or turn them into a fun snack for at home or on the go. These Soft-Roasted Sesame Edamame have a hit of extra flavor from toasted sesame oil and tamari and you can decide what kind of texture you’d like. 30 minutes will result in soft beans with the faint hint of crispness around the edges (shown above), which I like for younger toddlers. (I avoid giving anything too crunchy, especially when in small pieces, to kiddos under 2.) Go longer—45 minutes to nearly an hour—and you’ll have darker brown beans that are crunchy. Taste one every 5-10 minutes to see how you like them.
Soft-Roasted Sesame Edamame
My family can eat a batch of these in one sitting, but you can store them if needed. Store both in an airtight container in the fridge for up to 5 days. If you bake yours until they are completely crunchy, you can store the container at room temp.
Makes 4-6 servings
- 2 cups frozen, thawed, and drained edamame, patted dry
- 1 teaspoon toasted sesame oil
- 1 teaspoon reduced-sodium tamari* or sodium soy sauce
- 2 teaspoons sesame seeds
- 1/8-1/4 teaspoon salt
1. Preheat the oven to 375 degrees F. Line a baking sheet with a Silpat or parchment paper. Stir together all ingredients in a bowl, then spread out onto the prepared baking sheet, allowing a little room between each. Sprinkle lightly with salt. Bake for 30 minutes for soft beans and up to 55 minutes or an hour for darker, crunchier beans.
*Tamari has flavor similar to soy sauce, but it’s naturally gluten-free and tastes less overtly salty. It’s sold in the same aisle as soy sauce.
Use canola oil instead of sesame if you don’t have it on hand.
Sprinkle with a little salt when it comes out of the oven for a nice flavor hit.
Skip the sesame seeds and serve them up more simply.