Roasted Edamame Beans
150 kcal · 15 g protein · 5 minutes · 2 servings
Crispy and flavorful roasted edamame beans make a healthy and satisfying snack or side dish. Lightly seasoned with sea salt and olive oil, these beans offer a perfect balance of protein, healthy fats, and carbs.
150 kcal
15 g protein
5 minutes
Ingredients
- Shelled edamame 75 g
- Olive oil 1 tsp
- Sea salt pinch
Method
-
Preheat the oven.
Set your oven to 400°F (200°C) and allow it to fully preheat. This ensures the edamame will roast evenly and get crispy.
Tip: Use an oven thermometer if your oven's temperature is inconsistent. -
Prepare the edamame.
Place the shelled edamame in a mixing bowl. Drizzle 1 teaspoon (5 ml) of olive oil over the beans. Toss them gently to coat all beans evenly with oil.
Tip: Use a silicone spatula or your hands to mix gently without crushing the beans. -
Season with sea salt.
Sprinkle a pinch of sea salt over the oiled edamame and toss again to distribute the salt evenly.
Tip: Start with a small pinch and add more after roasting if needed. -
Arrange on baking sheet.
Spread the edamame in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Avoid overcrowding to ensure even roasting.
Tip: If you don’t have parchment paper, lightly oil the baking sheet to prevent sticking. -
Roast the edamame.
Place the baking sheet in the preheated oven and roast the edamame for 12 to 15 minutes. Halfway through, stir or shake the pan to turn the beans for even crisping.
Tip: Watch closely during the last few minutes to prevent burning. -
Cool and serve.
Remove the edamame from the oven and let them cool for a few minutes. The beans will crisp up further as they cool. Serve warm or at room temperature.
Tip: Store leftovers in an airtight container once fully cooled.
Pro tips
- Use fresh or thawed shelled edamame for best texture.
- If you prefer extra crunch, roast a few minutes longer but watch to avoid burning.