Put out Roasted Garlic & Herb Edamame Pods and they won’t last long. A dented enamel bowl on the picnic table draws hands between card games, headlamps, and “one more log,” with warm pods that snap salty when you squeeze the beans free and pick up just enough campfire smoke to feel special.
You’ll steam the pods until tender, then toss them with roasted garlic, olive oil, and fresh herbs. The quick finish over a hot cast-iron skillet or grill basket is what makes them: a little char on the edges, a toasty aroma, and garlic that mellows and clings instead of biting. The herbs brighten in the heat, and the oil carries everything without turning slick.
This is an easy win for car camping and easy cleanup—one pot to steam, one pan to hit with flame, and you’re done. Set out a small bowl for the empty pods and let the snacking take care of itself until dinner.
Roasted Garlic & Herb Edamame Pods
Equipment
- Cast iron skillet
- Spoon
- Knife
Ingredients
- 2 cups frozen edamame pods thawed
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Heat skillet over medium campfire heat. Add olive oil and garlic, sauté 1-2 minutes until fragrant.
- Add edamame pods and cook, stirring often, 5-7 minutes until pods blister and begin to brown.
- Remove from heat. Toss with parsley, salt, and pepper. Serve hot or at room temperature.
- Eat pods by popping beans into your mouth and discarding shells.