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Chile-Roasted Edamame


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Chile-Roasted Edamame 0 Picture


  • 1 package edamame - (12 oz)
  • 2 teaspoons olive or vegetable oil
  • 1/4 teaspoon dried basil crushed
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/8 teaspoon freshly-ground black pepper


Servings 2


Step 1

Split the edamame pods and release the beans into a bowl. Discard the pods. Stir together the oil, basil, chile powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat.

Arrange the beans in a single layer in a shall baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.

This recipe yields 2 or 3 servings.

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