Crispy Parmesan Edamame

These tasty Parmesan Edamame make a healthy, delicious snack or side veggie (hey, I know edamame aren't veggies, but they are green and I'm pretty sure they "count"). The key to getting them crisp is to make sure they are COMPLETELY dry before you mix them with the "fixings" and roast them! I laid them out on a cookie sheet lined with paper towels for an hour and then blotted any excess water off the top with more paper towels. Don't skip this step! If you do, it will yield mushy edamame and I cannot be held responsible for the way they turn out! Enjoy!

Frozen edamame defrosting on paper towel lined cookie sheet

1 12oz bag of frozen, shelled edamame, completely thawed and dry (please read my intro above on this critical step)
1 Tbl olive oil
1/4 c. grated Parmesan cheese
1/4 tsp onion powder
1/4 tsp salt (course ground is preferred)
1/4 tsp pepper

Preheat oven to 400F

Line a cookie sheet with foil and lightly spray with cooking spray.

In a medium bowl, mix edamame with 1 Tbl olive oil. In a separate small bowl, combine Parmesan cheese, onion powder, salt & pepper.  Sprinkle Parmesan mixture over oiled edamame and gently stir to coat. Arrange Parmesan edamame in a single layer on a greased, foil lined cookie sheet. Bake for 15 minutes. Check edamame and give them a little stir with a spatula. Let them cook another 5 minutes. Simple, easy, that's it! Enjoy!