Simple, tangy, and satisfying, this dill pickle edamame gets all its bold flavour from a splash of dill pickle vinegar. The result is the perfect snack with that classic pickle tang — refreshing, crunchy, and ready in minutes. Loved by our dietitians for its high protein content and versatility, it can be enjoyed on its own or added to your favourite salad or grain bowl. It's also a great way to add a fun twist to our Vegetarian Lunch Box.
Preparation
2
min
Cooking
15
min
Servings
2
Nutrition Facts (per serving)
Calories
155
Fat
8
Carbohydrates
6
Fibre
4
Protein
11
Sodium
245
Ingredients
- 250 ml (1 cup) frozen edamame, thawed
- 5 ml (1 tsp) olive oil
- 30 ml (2 tbsp) dill pickle vinegar
- Dill, to taste
- 1 clove garlic (5 ml / 1 tsp), minced
- Pepper and salt, to taste
Preparation
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the edamame dry thoroughly with a clean towel to remove any excess moisture.
- Spread the edamame on the prepared baking sheet, drizzle with olive oil, and toss to coat evenly. Arrange them in a single layer.
- Roast for 15 minutes, or until lightly golden and crisp.
- Remove from the oven and immediately drizzle with dill pickle vinegar, dill, garlic, pepper, and salt. Toss well to coat and let rest for a few minutes to allow the flavours to develop.
- Serve warm or at room temperature for the best taste and texture.
Notes
Can be refrigerated up to 4 days.
