Recipe courtesy of Karen Caplan

Chile-Roasted Edamame

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  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 2 or 3 servings
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1 (12-ounce) package edamame

2 teaspoons olive or vegetable oil

1/4 teaspoon dried basil, crushed

1/2 teaspoon chile powder

1/4 teaspoon each onion salt and ground cumin

1/8 teaspoon each paprika and black pepper


  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.