Roasted Edamame
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These deliciously crunchy and crispy roasted edamame beans are one of my go-to afternoon snacks. Whether you’re using them to top your main meals or as a solo treat, just be warned that you’ll struggle to stop at a single handful!
You might also like my Roasted Edamame, Edamame Hummus, and Edamame Salad.
Table of contents
Why You’ll Love It
When the midday munchies hit, there’s no better cure than this incredible roasted edamame recipe.
Every little bean turns into a crispy, golden morsel when roasted, which makes it both addictively crunchy and packed with nutrients.
It’s easy to make and quick to disappear from the bowl!
It’s the perfect healthy snack for an extra protein punch. I often rotate it with my tasty roasted chickpeas or trail mix for a change.
But they’re equally amazing in bento boxes and salads.
What is Edamame?
Edamame is a Japanese dish that consists of green soybeans that haven’t fully matured yet.
They’re available in frozen, fresh, and pod form but are most popular straight out of the freezer section of an Asian supermarket!
As well as being super tasty, these legumes are also an excellent source of fiber, antioxidants, and protein!
Ingredients You’ll Need
- Frozen-shelled edamame: Using frozen edamame beans makes this recipe a total breeze as they thaw quickly under hot water. You can also use fresh edamame pods, but they are not easy to find!
- Extra virgin olive oil: I love using extra virgin olive oil for this recipe as it’s packed with healthy fats and antioxidants. If you don’t have it (or like it!), sesame or avocado oil works well.
- Sea salt
How to Make Roasted Edamame
- Prep the edamame beans: Preheat your oven to 320F (160C) before starting. Run your edamame beans under hot water to thaw them. Drain them and pat everything dry. Then, toss them in a bowl with olive oil until the beans are fully coated.
- Put your beans in the oven: Line a baking sheet with parchment paper and transfer your edamame beans onto it. Make sure you create an even layer to avoid over or under-roasting any beans.
- Season well and bake: Before popping your beans in the oven, season them well with sea salt. Mix them up with a spoon halfway during the roasting process to ensure an even bake.
- Serve them up: Remove your roasted edamame from the oven and sprinkle them with extra sea salt if you like. Eat them warm or cool them to room temperature!
How to Store
You can store your roasted edamame in a covered container in the fridge for up to 3 days.
You can reheat them in the oven or air fryer to restore that signature crispiness!
Alternative Spices
A small amount of onion powder, garlic powder, garam masala, smoked paprika, or cumin can be tasty additions to this great snack.
I suggest adding half a teaspoon of spices for every cup of edamame you roast.
If you want slightly more kick, a small measure of chili powder or red pepper flakes won’t hurt!
Serving Suggestions
I’m a huge fan of eating these crunchy roasted edamame beans on their own as an afternoon snack.
But if you want, you can sprinkle them on salads, pop them on lunch bowls, or use them as toppings for soups and poke bowls.
Basically, use them anywhere you need a hint of crunch!
If you try this Roasted Edamame recipe, please leave a comment and a rating and let me know how much you liked it!
Roasted Edamame
Ingredients
- 2 cups frozen shelled edamame
- 1 tablespoon extra virgin olive oil - note 1
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 320F (160C).
- Wash the edamame under hot water to thaw them, then drain and pat dry.
- In a bowl, toss the edamame with olive oil.
- Line a baking tray with parchment paper. Transfer the edamame to the baking tray and spread evenly to make sure they have enough space to roast and don’t overlap.
- Sprinkle with salt and bake until golden, mixing well with a spoon halfway through the baking.
- Remove from the oven, and sprinkle with some extra sea salt if desired. Eat warm or at room temperature. They are delicious as a salty, healthy snack on their own or sprinkled on salads or lunch bowls.
Notes
Nutrition
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