Spicy Roasted Edamame

Spicy Roasted Edamame


"This great dish can be served hot as a vegetable side dish, or cooled and served as a snack."


20 m servings 141 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the thawed edamame into a mixing bowl, drizzle with the olive oil, then sprinkle with chili powder, basil, onion powder, cumin, paprika, and pepper. Toss until the edamame are evenly coated with the oil and spices. Spread into a 9x13 inch glass baking dish in a single layer.
  3. Bake uncovered in the preheated oven until the beans begin to brown, 12 to 15 minutes. Stir once halfway through cooking.
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  1. 59 Ratings


These were very good and smelled great coming out of the oven. The only thing I did differently was to add kosher salt, and I sprinkled them with lemon pepper. Before I baked them I defrosted an...

This is very good however, I roasted for quite a bit longer...until edamame was a little darker and firmer. The end result is very nutty and delicious. I did not use basil. I used sea salt, pepp...

Based on the "oily" warnings from the other reviewers, I sprayed the beans with a couple of squirts of Pam Olive Oil. No oily residue at all! I loved the spice combination. I also left out th...

Tried this today to have as a snack. I may have done something wrong, but it was like eating cold beans covered in some spices. I may try this again as a side dish instead of cooling to have as ...

This is fantastic. They're not good when they get cold, so make sure you serve hot. This is a great twist for edamame.

These are pretty darn good. I added garlic powder (thought it would work with the spice combo) and I do not have dried basil just fresh so I deleted that spice. I thought it needed some salt, ...

the family could not stop eating this. I used edemme left in their shell and it was still hit.

I had to bake them about 3 times longer than recommended to get them crispy, but great flavor!

I loved this.. I used less oil and added kosher salt. I baked a little longer than the recipe stated to get it crispy