Fries are gross.
Nuts are boring.
Fries are still gross.
The only routine with my lunch routine is no routine at all. I’m constantly switching up what I eat, especially with sides. You probably would have guessed on your own that I detest anything fried or processed. Another lunchtime challenge is that by this point in the day I haven’t had any veggies yet. So if I don’t get 2 servings of vegetables at lunchtime, my health-nut side feels the need to overcompensate at dinnertime, effectively stuffing myself and inducing lethargy to follow. Not ideal, but you’ve got to have them…
Back to my point with this post, I eat a lot of vegetable sides, but I’m picky about their preparation.
When in doubt, I always broil a vegetable. You’ve read about how I’ve done this with sweet potato fries, chickpeas, greenbeans. There’s nothing this girl can’t turn crispy and delicious with a broiler, seasoning, and a few minutes of patience.
Remember that 8-week nutrition study I participated in, the one that required me to have an incredibly high-fiber diet? In addition to breads, tofu, and black beans, I was given a generous supply of edamame. Yum! I could eat those little beans raw all day long.
But on a wet, April-showers-kind-of morning, I wanted something warm and crispy. So I tried roasting.
And you know what, it never fails to please.
1/2 cup edamame beans (thawed if frozen)
seasonings of choice
-Preheat broiler to high.
-Prepare boiling pan by spritzing lightly with cooking spray. Too much spray will actually make it harder for the beans to crisp up, and if you leave them in too long waiting, they’ll burn.
-Place beans on pan. Coat lightly with seasonings. Use hands or utensils to toss them around a bit so they’re evenly coated and sop up just a tad of the oil.
Note: you can use just about any seasonings you like. I used a garlic-pepper blend, but a spicy Tex-Mex version might feature chili powder and cumin. Or you could go Asian-inspired with a sweet ginger rub or a curry powder.
-Roast beans until the outside shells begin to crisp and turn brown. About 5-6 minutes in my broiler.