Reviewed: Nov. 11, 2009

I liked this but I like plain Edamame with just butter and salt on it best.

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Yumstiry

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Reviewed: Oct. 30, 2009

This is a good snack recipe and adds a little fun to edamame.

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justlearning

Home Town: White Lake, Michigan, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Oct. 14, 2009

Great recipe! I'm always looking for different ways to make edamame and this was a nice change from the same recipe I make often. I mixed all the ingredients in a large bowl to coat them better and baked in a cookie sheet.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2009

Delicious! I agree with other reviewers that you need to dry the edamame first on paper towels. This was awesome!

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luv2cook

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Reviewed: Aug. 27, 2009

Wow! If everything healthy tasted this good, I would never eat junk food again. What a great recipe.

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Charbaby

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

A great way to eat edamame. Will make again.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 27, 2009

This is an easy-to-make, unique side dish for people who aren't all that familiar with edamame. My family really liked it, even the ones that were hesitant because they thought it was going to "taste like lima beans." I did not cook it until it was crispy. Just cooked it enough until it was warm all the way through and the cheese baked in a little. I'll make this again!

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WREDWRUM

Cooking Level: Intermediate

Living In: Newbury, Ohio, USA

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Reviewed: Jul. 25, 2009

This was easy and rather tasty. I used a little more olive oil and cheese, my family loves cheese. It was more crunchy than crispy, but will still make again.

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Donna

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Reviewed: Jun. 25, 2009

These are pretty good, but edamame steamed with salt is good too. These were not as good as I expected. I couldnt get them to crisp, even at 425. They tasted like edamame with cheese.

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Jwelch

Cooking Level: Intermediate

Living In: Estero, Florida, USA

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Reviewed: Jun. 22, 2009

This was a good little snack. I can see us having this again.

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Holly

Cooking Level: Expert

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Reviewed: Jun. 19, 2009

This was a tough one to rate. I had people who could not get enough and thought they were addictive and others who said they were just ok. I used a cajun spice for more flavor. They didn't crisp up like I had hoped. I think if I make them again I will bake for a longer time, adding the Parmesan cheese after they have gotten crisp.

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Marie C.

Cooking Level: Expert

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Reviewed: Jun. 15, 2009

I thought this was fairly good, 3 or 4 stars, but my husband didn't like it at all. He hated the parmesan combo, which I thought was nice! I LOVED how this dish made the house smell great while baking, I guess it was the olive oil and parmesan. I did take other reviewers' advice to mix everything up in a bowl (I used about 1/2 cup freshly grated parmesan, and shakes of salt, pepper, and garlic powder) and spread flat in a pan and stir half way through baking. The dish has a nutty taste, got nice and browned and crispy, and was very filling. And I was pleased to find that the leftovers microwaved quickly and were just as yummy. I will make this again for myself, but my husband won't eat it. You'll have to try it for yourself and see what you think.

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amylisai

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Reviewed: May 29, 2009

This was yummy. I baked for longer than the recipe stated to get them crispy

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 17, 2009

could not get this crispy, but the flavor was good.

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NCSuzy

Cooking Level: Intermediate

Home Town: Watertown, Wisconsin, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Apr. 18, 2009

great alternative and good texture if you cook long enough! I patted the beans dry twice before cooking on tin foil on a cookie sheet. I mixed in a bowl before placing on sheet : olive oil, garlic powder, pampered chef garlic/peppercorn rub (their asian season would be great as well!), red pepper, onion powder and reduced fat parmesan--cooked 15 min and then an additional 4-5 after stirring

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JOHNNAFERG

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Reviewed: Mar. 31, 2009

simple and quick side!

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Erin Cavanaugh

Cooking Level: Beginning

Living In: Pompano Beach, Florida, USA

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Reviewed: Mar. 19, 2009

A great snack or side dish. Just make sure to pat the edamame dry after thawing and try to spread them out in 1 layer in the pan so that they aren't overlapping. Doing these 2 things makes sure the edamame get nice and crispy.

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Nicole

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Reviewed: Mar. 11, 2009

Easy! Although this 'dish' does not look so appetizing when it is served, it is a great nibbling snack for those who are looking for a low carb alternative to popcorn and chips.

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ANTMARY

Cooking Level: Intermediate

Living In: Chesterfield, Missouri, USA

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Reviewed: Feb. 16, 2009

I had a package of frozen edamame to use and had no idea what to do with it (and was not familiar with the ingredient either!) I used this recipe and I am sure the results could have been much tastier had I prepped the edamame better. They stuck to my baking pan (should have used glass?) and didn't crisp very evenly; I may have not used enough olive oil. For the most part the food was scrapped, but I would be willing to try again.

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Angelika

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

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Reviewed: Jan. 30, 2009

I had some problems that other reviewers also mentioned but with some changes would make the recipe much better. After the edamame are thawed I would highly recommend putting them on a towel and patting them dry. When wet they cannot crisp. I had to keep them in the oven for a longer time. I also do not recommend using freshly grated parmesan cheese or increasing the amount then. The edamame did not get coated like in the photo. These changes will greatly help the recipe.

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