This roasted garlic edamame makes a finger-licking appetizer that’s sure to vanish before your eyes! Vegetarian + Gluten-Free
Roasted Garlic Edamame
Today’s recipe is one of those token “why didn’t I think of this sooner!?” moments brought to life.
I easily can eat plain old sea salted edamame until I’m green in the face, but sometimes a special occasion (or a monster craving) calls for a little extra oomph!
It seemed only fitting to bring a little buttah in on the fun! After all, edamame is as addictive as buttered popcorn so, total no brainer. The addition of roasted garlic though? You’re going to die over it. Or swoon. Or do some sort of happy irish jig.
Laugh now, but I’ll be the one laughing when you break into dance at first bite.
Don’t let the hour long cook time below scare you off, you’ll simply be popping a bulb or two of garlic in the oven and walking away. No effort or stirring required!
The garlic can even be roasted ahead of time and stored in the fridge for up to four days. I’ll make multiple bulbs at once and stir that golden goodness into everything from dips to soups to mashed potatoes. It’s divine.
Roasted Garlic Edamame
- 1 large head of garlic roasted
- 20 oz frozen whole edamame (2 ten ounce bags)
- 2 TBSP unsalted butter
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- toasted sesame seeds for an optional topping to taste
- Pre-heat oven to 400 degrees F
- Grab an entire bulb of garlic and slice a little less than 1/4 of the top off, just enough to expose the cloves.
- Drizzle with olive oil and seal into a pinched pouch of aluminum foil.
- Roast anywhere from 40-60 minutes, depending on your oven and patience.
- Once the house starts to smell like heaven, resist the urge to dive straight in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that! The garlic can be roasted ahead of time and stored in the fridge if you'd like to have it on hand for easy additions to meals.
- Next bring a medium to large pot of water [approx 4-6 cups] to boil on the stove top.
- Boil the edamame until tender, but still firm, approx 3 minutes or so.
- Test a pod for desired tenderness and drain liquid from the pot.
- Grab a warm head of garlic and squeeze out the bulbs into a bowl. After roasting it basically turns into buttery, garlic paste and will leave your house smelling amazing all day long. The only thing better than the smell is the taste! I die.
- Whisk together melted butter, roasted garlic, garlic powder, and salt and pour over edamame.
- Toss to coat.
- Add your cayenne pepper and any additional sea salt to taste and dig in!
Feel like getting butter wasted? Ill totally look the other way while you pour an extra tablespoon over. Want a bit of fire in your face? Up that cayenne and feel the burn!
And while we’re at it, let’s talk about these bowls! This set of ridiculously gorgeous emerald dipped acacia wooden bowls rock my kitchen! Red Envelope was sweet enough to gift me a set of bowls, just because, and I loved them so much I wanted to shout it from the rooftops! Talk about getting bowled over!
Let’s get back to that gorgeous green edamame eh!?
This buttery roasted garlic edamame was fan-freaking-tastic! I don’t think I’ve ever inhaled edamame so fast in my life! I’ve always slacked off in my seasoning routine and gone with just plain garlic powder, cayenne pepper, and sea salt but the addition of butter and creamy roasted garlic took this dish to a whole new level of yum! I dare you not to lick your fingers. And the bowl. And the other bowl you mixed the garlic in. Enjoy!