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How to make dry roasted edamame

Edamame beans are green soybeans common in Japanese cooking. The name edamame is Japanese with "eda" meaning branches and "mame" meaning beans, because the beans are harvested as pods hanging on branches. Edamame beans are available fresh during the late summer harvest season or in the ethnic freezer section of most grocery stores. Most Japanese dishes prepare the beans by boiling them, however, roasting the beans creates a crunchy texture with the addition of seasoning.

Prepare the oven by making sure the racks are in the lower position and preheat to 205C/400F.

Mix a 285gram (8 to 10 ounce) package of shelled frozen or fresh edamame beans with 1 teaspoon olive oil and ½ teaspoon kosher salt.

Add spice to beans by mixing together 1/2 teaspoon chilli powder, 1/4 teaspoon each of dried basil, onion salt, and ground cumin, and 1/8 teaspoon each of paprika and black pepper. Mix the spices with the oiled edamame beans.

Place the beans in a single layer on a shallow baking tray. Place the pan in a hot oven and roast for 12 to 15 minutes. Watch the beans closely and toss several times to prevent burning.

Serve the beans warm as a vegetable side dish or cool as a snack. Store any leftover beans in a refrigerator.

Tip

One serving of roasted edamame beans equals 1 tablespoon. There are approximately 45 calories, 3 grams of protein, and 2 grams of fat per serving.

Things You'll Need

  • Shelled frozen or fresh edamame beans
  • Olive oil
  • Kosher salt
  • Chilli powder
  • Dried basil
  • Onion salt
  • Ground cumin
  • Paprika
  • Black pepper
  • Baking tray
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About the Author

Jennifer Loucks has been writing since 1998. She previously worked as a technical writer for a software development company, creating software documentation, help documents and training curriculum. She now writes hobby-based articles on cooking, gardening, sewing and running. Loucks also trains for full marathons, half-marathons and shorter distance running. She holds a Bachelor of Science in animal science and business from University of Wisconsin-River Falls.