This Blistered Edamame with Rosemary and Garlic is inspired by a restaurant local to my house that serves the most delicious sautéed edamame. The first time I ate it, I knew I just had to recreate it, and I also knew just how easy it would be. Happily, I was right.
They take just 5 minutes to make, are vegan and gluten-free, and make a great appetizer, or side for salmon or teriyaki chicken. Plus, the remaining ingredients are almost certainly ones that you already have in your pantry.
Edamame are seasonal, and although it is back in stores now (be sure to look for it at Trader Joe’s or Whole Foods), I gravitated towards Frozen Edamame for this recipe to make sure you knew how to make these all year round. Frozen Edamame are already par-boiled so I don’t worry about steaming it first, I simply throw it right into the pan to cook in the garlic infused olive oil. If you track down some fresh Edamame, just add that step back in!
Watch Me Make My Blistered Edamame with Rosemary and Garlic
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How To Make My Blistered Edamame with Rosemary and Garlic
Step 1. Smash each garlic clove with the flat side of your knife. Discard the peels.
Step 2. In a large skillet set over medium heat, heat the olive oil. Add the garlic and cook, tossing, for 30 seconds until they just start to brown.
Step 3. Add the thawed edamame and stir to coat in the garlic oil.
Step 4. Continue to cook for about 2 minutes, stirring constantly to keep the garlic from burning, until the edamame has begun to brown.Add the chopped rosemary and cook, stirring, for another minute.
Step 5. Serve right away, topped with lots of flaky salt.
Step 6. Enjoy!
What Else Can I Use?
- If you can only find shelled edamame, use that. It will be texturally different but the flavors will work just the same. The edamame will only take a minute or so to cook in this case.
- Thyme would also be a nice herb in here in place of the parsley.
- I like Maldon flaky salt for it’s large, glass like crystals, but any salt you have and love works to finish the dish.
This Blistered Edamame with Rosemary and Garlic is special because:
These are fast, healthy and delicious!
They’re versatile – serve them as an appetizer or a side!
They’re easy to snack on
Even More Appetizers
My Secret Sauce Stuffed Meatballs
Ricotta Toast with Cucumber, Lemon and Lots Of Herbs
The Best Chunky Guacamole (Vegan, Gluten-Free)
Pear Prosciutto Crostini with Whipped Goats Cheese
Feta Stuffed Marinated Olives (Gluten-Free, Vegetarian)
If you make my Blistered Edamame with Rosemary and Garlic, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Blistered Edamame with Rosemary and Garlic (Vegan, Gluten-Free)
Ingredients
- 1 16 ounce bag frozen edamame, thawed
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary minced
- Flaky salt for serving
Instructions
- Smash each garlic clove with the flat side of your knife. Discard the peels.
- In a large skillet set over medium heat, heat the olive oil.
- Add the garlic and cook, tossing, for 30 seconds until they just start to brown.
- Add the thawed edamame and stir to coat in the garlic oil.
- Continue to cook for about 2 minutes, stirring constantly to keep the garlic from burning, until the edamame has begun to brown.
- Add the chopped rosemary and cook, stirring, for another minute.
- Serve right away, topped with lots of flaky salt.
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