Roasted Edamame With Garlic and Olives

55 mins

4 servings

4.5/5 (6 reviews)

This is based on a recipe in Mollie Katzen's "Vegetable Heaven." She uses lima beans instead of edamame, but I've discovered that edamame is yummier. Back when I made it with limas, I had a friend who hated both lima beans and olives, and still begged me to make this dish all the time, so try it, even though the ingredient combination sounds weird! At least around here, sliced green olives are nowhere to be found, and whole ones tend to come either with the pit intact or stuffed with something, unless you go to a fancy store with an olive bar. I use the ones stuffed with garlic, slice them myself, and cut down the amount of garlic accordingly.

Ingredients

Instructions

Preheat the oven to 375Â°F.
Put all the ingredients (no, you don't need to thaw the edamame) in a loaf pan, and add salt and pepper if desired. Remember: olives are salty, so you might not want more salt.
Mix everything well.
Cover the pan tightly with aluminum foil.
Bake for 45-50 minutes, or until the garlic is tender.
Stir, and if desired, drizzle with more olive oil.
Enjoy! (It's especially good scooped up with corn chips.).

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

One Dish Meal

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Amount Per Serving
Calories 283.4
% Daily Value*
Total Fat 19.7g	30%
Cholesterol 0mg	0%
Total Carbohydrate 15.7g	6%
	Dietary Fiber 6.2g	22%
	Sugars 0.2g
Protein 15.4g

Amount Per Serving

Calories 283.4

% Daily Value*

Total Fat 19.7g

30%

Cholesterol 0mg

Total Carbohydrate 15.7g

Dietary Fiber 6.2g

22%

Sugars 0.2g

Protein 15.4g