I roasted edamame with parmesan and salt today out of sheer snack boredom. These days, I will stick anything in the oven in the hopes of turning it into a crunchy healthy snack that Rowan will eat (see here, here and here). This did the trick. You have to eat it right away as it does get chewy with time.

Toasted Parmesan Edamame

12 oz. of shelled edemame (Frozen edemame should be defrosted and patted dry)
2 teaspoons parmesan
olive oil to coat
salt to taste

Preheat oven to 400 degrees.

If you are using frozen edemame, defrost it and pat dry. In a medium bowl coat it with parmesan, salt and olive oil. Spread out in a single layer on a parchment lined baking sheet. Toast in the oven for 20-30 minutes until browned and crunchy.