a.k.a. Spiced, Roasted Soybeans
In honor of Arkansas’s Soybean Month, how about a soybean recipe? We use soy products in a variety of ways throughout the year, but this time of year perhaps it makes sense to share one of our favorite SEC football gameday snacks: “Spiced, Roasted Soybeans! GAMEDAY EDAMAME!!”
Yep, like all of y’all, I serve wings, little sandwiches, chips & dips, and more as snack foods for the hubby while he watches football throughout the season, and I also serve spiced edamame. There are a variety of ways to season soybeans (a.k.a. Edamame) when roasting. Garlic and parmesan is pretty popular and so is this 6 season blend. My husband, Mitch, and our daughters LOVE the spiced, roasted Edamame! Here’s how I served it, today, during the Arkansas/Ole Miss game:
14 oz bag frozen, shelled soybeans
3 Tablespoons VEGETABLE OIL (soybean oil)
1/2 teaspoon BLACK PEPPER
1/4 teaspoon CAYENNE PEPPER
1/2 teaspoon CHILI POWDER
1/2 teaspoon GROUND CORIANDER
1/2 teaspoon GROUND CUMIN
1/2 teaspoon GARLIC POWDER
1) Preheat oven to 375 degrees F (190 degrees C).
2)Place the thawed edamame into a mixing bowl, drizzle with the oil and salt to taste, then sprinkle with spices. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9×13 inch glass baking dish or on a baking sheet with silicon mat (as I do) in a single layer.
3)Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking. Enjoy!
(Click on photos to enlarge.)
It’s always fun to serve with a bit of pizzazz! These little pepper shaped dishes sure are fun and indicative of the heat from these spiced soybeans! Cute, right? 🙂
~Amber Hamilton Henson
This blog post will link with other blogs party link-ups; links will be updated as this post links:
Arkansas Women Bloggers’ Sunday Link-up
This post is also published in the internationally distributed HAT TRICK MAGAZINE. To read the online version of the magazine, please click on the magazine cover below this text.(pg. 100)