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Spicy Roasted Edamame

Spicy Roasted Edamame

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 and drained the edamame on paper towels to get the excess water off. Next time I'll try adding cayenne.


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, pepper, cayenne, chili powder, garlic powder, and cumin.


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 the basil added garlic powder and a pinch of kosher salt.