February 23, 2011

Roasted Edamame Salad

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Paul and I are huge sushi lovers but having a sushi dinner out even once a week can be a costly food habit to get into. We really enjoy our simple favorite rolls like the Alaskan, Spicy Yellow-tail and the always famous Shrimp Tempura Roll but there’s always that small issue of filling up on sushi without emptying out your entire wallet. We we have now resorted to getting sushi take-out and enjoying our own bottle of wine at home which makes dinner much less expensive.
Being that we both have been trying to eat healthy and chose our carbs in smaller/ lighter portions, I have branched out to add my own little flair on dinner. Tonight we ordered our regular sushi favorites and instead of adding on two side salads and an edamame appetizer I decided to whip up my own edamame salad at home for an extra veggie punch to dinner and a really nice pairing to our tasty sushi rolls.

Roasted Edamame Salad
Recipe and photos by A Healthy Jalapeno
1 package frozen edamame, shelled (I got about a cup and a half)
1/2 c corn
3/4 c chopped green beans (I used frozen)
1/2 c green/ yellow peppers
3/4 c broccoli 
1/2 c mushrooms
5 or so cloves garlic, quartered
3 bunches scallions, chopped
1 T olive oil
salt and pepper
1 lemon, juiced
Preheat oven to 400 degrees. Spread edamame, corn, green beans, peppers, broccoli, garlic and scallions in a large baking pan. Drizzle with olive oil, then sprinkle liberally with salt and pepper (maybe toss in a few chili flakes?). Roast in the oven for about 15 minutes, stirring once or twice, until the veggies are starting to brown a bit (not too much!). Juice the lemon over the roasted veggies and let cool. Taste for salt, then serve... or chill and serve cold with tomatoes and basil or cilanto to jazz it up. 

The measurements I made were on the heftier side, not exactly portioned for two people, however in preparing a side dish like this I wanted to make sure there was enough for about 4 servings… and even better for us, we had plenty of left over’s for us both to have as our lunches for the next day. 

The taste of the Roasted Edamame Salad was so light with burst of each veggie flavor. The lemon juice was the perfect tinge to really bring all the different vegetables together while holding such bright colors. The dish in presentation was so colorful, mouthwatering to the two of us who couldn’t wait to jump in and try it. With just the right touch of salt and pepper, that is all this dish needed to stand on its own as a scrumptious side.  
Paired with sushi…yum. I dashed a bit of the left over soy sauce and it was so flavorful. I also loved that this dish isn’t so much held to a certain season. As long as you have fresh (or frozen) vegetables you can really throw whatever you want in here to mend with the weather. It was a great dinner.

1 comment:

Mary said...

I love the color in this side dish. I really enjoy the crisp bit of edamame and I know I'd love this recipe. I hope you have a wonderful day. Blessings...Mary