Roasted edamame

Oven-roasted edamame: a crunchy snack with edamame, olive oil, sea salt and chilli flakes. Quick to make, spicy and with plenty of plant protein.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 193 kcal per serving
• Protein: 11 g
• Fat: 13 g
• Carbs: 10 g

Ingredients

• 200 g edamame
• 1 tbsp olive oil
• 1 tsp coarse sea salt
• 1 tsp chilli flakes

Method

You’ll need: oven · baking tray · mixing bowl

1. If the edamame are frozen, let them thaw briefly. Then pop the soya beans out of their pods and pat them dry.
2. Put the edamame in a bowl and toss them with the olive oil. Sprinkle over the sea salt and chilli flakes.
3. Mix everything well so the seasoning coats the edamame evenly. That way they roast more evenly later.
4. Spread the beans out on a baking tray lined with baking paper, ideally in a single flat layer so they roast rather than steam.
5. Bake in the preheated oven at 200 °C (180 °C fan) for 12–15 min until the edamame are lightly browned and a little crisp on the outside. Turn them once halfway through if you like.
6. Serve warm and eat straight away. Also good as a spicy snack between meals or scattered over a salad.

Good to know

When you want something salty, crunchy and uncomplicated, these roasted edamame are just right. They take hardly any effort and work well as a snack or topping.

Swaps

Olive oil → avocado oil (stable at high heat and mostly monounsaturated fats); chilli flakes → smoked paprika (milder); sea salt → iodised salt (contains iodine)

Allergens

Edamame are soya and therefore a common allergen; only serve them to children who can chew safely, and during pregnancy well-cooked edamame are common as long as soya agrees with you.

Dairy-free recipes