Roasted Edamame With Garlic and Olives

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: 55 mins
• 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.).