Edamame is another one of those foods that I never had until very recently. About five years ago my family and I were in Denver visiting some relatives and we ended up meeting one of my wife’s cousin for dinner. The cousin had picked the place and it was a new trendy spot with a set of tables on the sidewalk. As it was a beautiful night, we decided to sit under the stars.
The waiter came over, gave the specials and recommended the seared Ahi Tuna for an appetizer. That sounded good to me. As we discussed it, the cousin said that they also had edamame and she just loved it. I’d heard the name but never had it and really didn’t know what it was. We ordered both.
The dishes came to the table and one was the tuna (which was great) and the other really looked like puffy pea pods. They had been seasoned and we all waited for the cousin to dig in, as we really didn’t know what to do. She took several on her plate. We did the same. She picked one up and squeezed out the soy bean and ate it. We did the same. It was like a silent game of Simon Says.
The edamame was really pretty good. Since then it makes its regular rotation in our vegetable side dishes. While I often steam them, this time I decided to add another to the pantheon of roasted vegetables that I make.
Roasted, with a kick.
I bought the unshelled kind, so I spent the first ten minutes shelling them. I used a bit of cayenne in place of the chili powder.
Mixing it up.
Ready to go in the oven.
Roasted Edamame
Prep Time: 10 mins | Cook Time: 15 mins | Makes: 3
Ingredients:
- 2 teaspoons vegetable oil
- 1/4 teaspoon dried basil, crushed
- 1/2 teaspoon chili powder
- 1/4 teaspoon onion salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon paprika
- 1/8 teaspoon black pepper
- 1 (10 ounce) ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)
Directions:
1. Preheat oven to 375°F.
2. In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
3. Drizzle mixture over soybeans and toss to coat well.
4. Arrange beans in a single layer in a shallow baking dish.
5. Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
6. Serve hot as a vegetable side dish or cooled as a snack.
7. Refrigerate any leftovers.
Nutritional Info:
Calories 194.5 Calories from Fat 105 Total Fat 11.6 g Saturated Fat 1.6 g Cholesterol 0.0 mg Sodium 8.9 mg Total Carbohydrate 10.0 g Dietary Fiber 6.0 g Sugars 2.9 g Protein 16.0 g
Rantings of an Amateur Chef 
This looks like a great snack!!
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I just bought a bag of edamame and I am so excited to try this. How long do leftovers stay good — could I bring a snack bag to work the next day?
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Thanks SO much for sharing this. I love edamame and now have another version of enjoying it! If you’re looking for another edamame veggie dish I have an Edamame Succotash, you can have a look, let me know what you think 😉
PlantBasedDietAdventures.com
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Long ago I knew a woman who introduced me to many great things and edamame was one of them. LOVE edamame. I love it with garlic! Hot or cold it is so yummy.
I will have to try roasting it. Yum!
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I’m going to make these we love Edamame’s at my house! Thank you for the recipe 🙂
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Edamame!!! XD I never eat it any other way than the old traditional way but this way looks great 🙂
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Edamame creeps me out. I think it might be the name. Or how it looks. Or that I’ve only eaten it twice. The first time I had it was before an epic battle to the death on Wii boxing, which I lost, miserably. So, maybe I just associate Ed-am-a-me with lose. And failure. And emotional scaring. Who knows. The second time I had it was in some delicious Pho, so, I suppose there’s hope. 🙂
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I love Edamame. Interesting that I haven’t had much of it here whilst living in Japan. Plenty of it around though. Generally steamed or lightly boiled. But roasting it sounds like a good option. Thanks. Kim*
http://www.travelphotographyblog.wordpress.com
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Where does one find edamame? Would it be in the international section of the grocery store? I love munching on it as an appetizer for sushi at restaurants but never thought of making it myself.
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It is in the frozen food aisle with all the other veggies and for fresh, I have found it near the peas/beans when in season.
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We love edamame. Have you ever tried it steamed with roasted garlic squeezed on top? It’s unbelievably good. Also, when we were in St. Croix recently, we ate at Rowdy Joe’s. He makes a deep fried edamame with a Sriracha teriyaki sauce that is out of this world.
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