Roasted Edamame with Sea Salt & Cracked Black Pepper

Yield: 2 cups




16 ounces frozen shelled edamame
2 tsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly-cracked black pepper (or 1-2 teaspoons alternate seasoning)




  1. If you have time, thaw the edamame for an hour or so in a strainer over a bowl (to catch the melting liquid) before baking. This will reduce the roasting time.
  2. Preheat the oven to 375°F.
  3. In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste the edamame and add more seasonings if desired.
  4. Spread edamame in a single layer on a sheet pan and roast for 30-40 minutes. Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you’ll hear them “singing” as steam escapes from inside the bean.
  5. Remove the pan from the oven and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.

Source (recipe & picture): Kitchn


Nutrition Facts (Estimated):

Serving: 1 cup (128 g)



Saturated Fat:







11.9 g

1.8 g

14.5 g

4.8 g

1.6 g

638 mg

15.9 g

General Inquiry Form

Outreach Inquiry Form