Roasted Edamame With Garlic and Olives

Submitted by Marty the Beagle

"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."

 

• Ready In: 55mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 lb frozen edamame (shelled)
• 6 garlic cloves, halved lengthwise (or quartered, depending on size)
• 1 cup green olives, sliced
• 1⁄2 teaspoon dried summer savory
• 1⁄2 teaspoon dried marjoram
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried sage

directions

1. Preheat the oven to 375°F.
2. 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.
3. Mix everything well.
4. Cover the pan tightly with aluminum foil.
5. Bake for 45-50 minutes, or until the garlic is tender.
6. Stir, and if desired, drizzle with more olive oil.
7. Enjoy! (It's especially good scooped up with corn chips.).

Reviews

[teressagilbreth]

Awesome! I also subbed salt for olives and didn't have any savory. Instead of cloves, I used bottled minced garlic—1 T. Thanks for sharing!

 

[Crazy Jase]

Wonderful!! I made this for my step kids who are vegan and they loved it! Thanks for posting

 

[baezus]

We enjoyed this. Was good even without the olives or the savory! (Use a little salt if not using olives.) I think I'll add even more garlic.

 

[Lazarus]

I followed the recipe ALMOST exactly... I didn't have any summer savory, and the recommended substitutions are marjoram, sage and thyme, so I just left it out. I also used green olives with pimentos, which I might not try again. Plain unstuffed green olives may work better. The resulting concoction was quite interesting. It was a very unique taste, but probably not for everyone. I personally love both olives and edamame, and enjoyed the flavor quite a bit, but others may not appreciate the combination in quite the same way. Definitely worth a try, though! I may try this again, and leave out the pimentos next time.

 

[FLKeysJen]

AMAZING and addicting! I adore spiced edamame - with the addition of little salty pieces of olive, it was heavenly...and the pieces of roasted garlic put it over the top! I LOVE this recipe and it's way more than five stars for me! That said, Lazarus was right on the ball saying the taste may not be appreciated by all. For my husband it was much less than one star. He couldn't stand the combination, despite liking both edamame and also green olives. He's more of the type of everything in his place (pizza should only have pepperoni, and olives belong on martinis). I was happy since it meant more for me! So it's truly a LOVE IT OR HATE IT type of recipe. The frozen edamame was perfectly done in 45 minutes. I bought organic green olives with the pits inside and it was an ordeal getting them out so next time I'll take Marty's advice and get the garlic-stuffed variety.