Reviewed: Oct. 31, 2009

We were disappointed. I think we are such die hard fans of edamame made in the standard way (in the pod with kosher salt) that this just did not fit with our taste buds. So if you really like traditional edamame then this may not be an appetizing dish for you.

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rebeqah

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Oct. 22, 2009

added salt and cayenne pepper,cooked alittle longer to make crunchy.great snack.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Sep. 18, 2009

This made my kitchen smell so good that I almost want to use it as a potpurri! I did everything as instructed and I must admit that I was surprised at how "baked" the texture turned out to be in the finished dish, but I found it delightful. I can also see how these would be great to keep on hand as a yummy and healthy snack! Kudos!

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Carrot Top Christie

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 7, 2009

Based on the "oily" warnings from the other reviewers, I sprayed the beans with a couple of squirts of Pam Olive Oil. No oily residue at all! I loved the spice combination. I also left out the basil added garlic powder and a pinch of kosher salt.

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Knancy

Home Town: Detroit, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jul. 8, 2009

I didn't really like this. I tried it warm and then cooled, didn't care for it either way. This is my first taste of edamame, so maybe I'm just not a fan of them.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: May 29, 2009

I loved this.. I used less oil and added kosher salt. I baked a little longer than the recipe stated to get it crispy

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Apr. 8, 2009

This was really good. We have been on an edamame kick lately and this really hit the spot. Next time I would maybe add some fresh garlic, as it is missing just a tiny tiny something.

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Megan

Cooking Level: Intermediate

Home Town: Manning, Iowa, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 2, 2009

This was a good side dish but still couldn't get my husband and three boys to eat much of it. Hubby thought it was a little "oily". I had it the next day over penne and that was a good meal too.

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karastefa

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Reviewed: Mar. 17, 2009

This recipe had a great taste but it was a little bit dry.

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Erin Cavanaugh

Cooking Level: Beginning

Living In: Pompano Beach, Florida, USA

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Reviewed: Feb. 4, 2009

I love edamame and look for any excuse to make it, I made this for a dinner party and everyone loved it.

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laurenholl4673

Cooking Level: Intermediate

Living In: Savannah, Georgia, USA

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Reviewed: Dec. 31, 2008

This is very good however, I roasted for quite a bit longer...until edamame was a little darker and firmer. The end result is very nutty and delicious. I did not use basil. I used sea salt, pepper, cayenne, chili powder, garlic powder, and cumin.

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sugarbritches

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Reviewed: Nov. 29, 2008

It was alright. There was something I think may have been missing or to subtract. I was not sure but it was good. It would be great if served in a hot bowl or plate to keep warm longer. I mixed with pasta which kept it warmer longer.

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Da Man

Cooking Level: Beginning

Home Town: Orange, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Nov. 4, 2008

I liked this, but my hubby wasn't to impressed. It was a lot of work for nothing. We had Edamame, just plain, in Mexico as a snack & they were good. Don't know if I'll make again. Since I don't think many people buy them in our town, they were hard to find in our store, maybe they weren't the best.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Oct. 16, 2008

Tried this today to have as a snack. I may have done something wrong, but it was like eating cold beans covered in some spices. I may try this again as a side dish instead of cooling to have as a snack. I would definitely add some heat next time - maybe some cayenne.

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ALEA2045

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Reviewed: Oct. 13, 2008

This was a perfect way to punch up a vegetable without adding "bad" stuff. It was tasty, but not spectacular, but you can only expect so much out of soy beans.

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feliciawells

Cooking Level: Beginning

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Reviewed: Oct. 4, 2008

These are pretty darn good. I added garlic powder (thought it would work with the spice combo) and I do not have dried basil just fresh so I deleted that spice. I thought it needed some salt, but other than that it is good and spicey and would make a good beer drinking appetizer. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 27, 2008

great change up on these beans. It worked on them in their shell, I would just halve the ingredients next time!

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HOLLYROY

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

These were very good and smelled great coming out of the oven. The only thing I did differently was to add kosher salt, and I sprinkled them with lemon pepper. Before I baked them I defrosted and drained the edamame on paper towels to get the excess water off. Next time I'll try adding cayenne.

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vlpratt

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Spicy Roasted Edamame

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