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Roasted Edamame: 2 Ways
40 min
Snack
10 ingredients or less
Servings
(¼ cup per serving)
Total
40 minPrep
10 minCook
30 minContains
soy
Free from
peanut
tree nut
sesame
gluten
Ingredients
Edamame Base
-
2 cups (280 g)frozen shelled edamame
Curry flavour
-
1 tsp (5 mL)olive oil
-
1 tsp (2 g)curry powder
-
½ tsponion powder
-
⅛ tspsalt
Miso sambal flavour
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1 tsp (5 mL)olive oil
-
-
Directions
- Pour boiling water over the frozen edamame to thaw them out for a couple of minutes.
- Line a baking tray and preheat oven to 350°F (180°C)*.
- Drain and towel-dry the edamame.
- Add half of the edamame to a bowl. Add all of the ingredients for the curry flavour, and toss to combine.
- Add the miso paste, maple syrup, and sambal to another bowl. Mix until smooth.
- Toss the remaining edamame in oil. Then coat with the miso-sambal mixture.
- Transfer both edamame mixtures to the baking tray and spread them out.
- Bake for 30 - 35 minutes, or until lightly golden, mixing once halfway. Enjoy on your favourite salad or simply as a snack!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Store in an airtight container in the fridge for up to 3 days.
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Nutrition info
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These are SO delicious (especially the miso flavored kind), and easy to make!
These are amazing! I made all curry powder edamame (I didn’t have sambal oelek or miso) and they were fantastic. I added African bird pepper to the curry powder, onion powder, and salt. I had to peel myself away from the baking sheet because I was inhaling them fresh from the oven. Thank you for sharing your recipe!
Amazing
Such a great idea to get a high protein homemade snack in. Such a cheap recipe, had all the ingredients in already. No fuss
I did end up cooking them for an extra five minutes or so cause my beans were still pretty damp from the freezer. I just did the miso flavor and it was great!
Really enjoyed making these before a road trip. They are a great travel snack! A little softer than I thought they'd be, but I loved them overall!
These are fantastic. The miso is by far my favorite. I double the recipe and subbed Sambal Olek for a combination of gochujang and sriracha. It’s delicious! Thank you PUL, you always make the best recipes 😄
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I tried both versions and the miso/maple ones were my favorite :) I used them as a salad topping which added a good flavor and texture. Thanks!
This looks amazing! I’m going to try it today.
The flavour was nice, but the texture turned out a bit chewy (specifically with the miso maple ones). With so, so many other good snack options available on the blog these certainly don't stand out, but I wouldn't be opposed to trying them again. Especially since they're so easy.
This was a fun recipe - I tried both and I personally much prefer the miso maple version. The curry version was a bit dry on its own, but I imagine it would taste good as high-protein 'croutons' on a salad or something. Thanks for the snack idea!
I didn’t manage to toast them in a good way despite being careful with temperature and time in oven. The edamame beans were severely burnt, yet soggy inside, and the flavour option 2 didn’t work for me (maple syrup is an unusual taste in Sweden😓). Sorry, I’ll continue to eat salted, roasted nuts only