Main image of Roasted Edamame: 2 Ways

Roasted Edamame: 2 Ways

40 min

Snack

Make-ahead

On-the-go

10 ingredients or less
A tasty protein-packed snack on their own, or use these little gems as a topping for a nourish bowl or salad.

servings

(¼ cup per serving)

Total

40 min

Prep

10 min

Cook

30 min

Contains

Soy symbol

soy

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Directions

  1. Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
  2. Pour boiling water over the frozen edamame to thaw them out for a couple of minutes, then drain.
  3. In a bowl, toss half the edamame with the curry powder. Transfer to the baking tray and spread the pieces across half the tray.
  4. In a bowl, add the miso paste, maple syrup, and sambal. Using a fork, mash the ingredients together until smooth.
  5. Then add the remaining edamame, and toss to coat. Transfer to the baking tray and spread over the other half of the tray.
  6. Bake for 30 - 35 minutes, or until lightly golden, mixing once halfway.

Storage

  • Store in an airtight container in the fridge for up to 3 days.
  • Best if reheated in the oven, to retain crispiness.
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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Dhruvil Prajapati - Aug. 10, 2022, 1:44 p.m.

This is a great article thanks for sharing this informative information. I will visit your blog regularly for some latest post. I will visit your blog regularly for Some latest post.

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Erica - June 9, 2022, 8:37 p.m.

I tried both versions and the miso/maple ones were my favorite :) I used them as a salad topping which added a good flavor and texture. Thanks!

PUL Team - June 10, 2022, 10:50 p.m.

So happy to hear, Erica, love the salad topping idea!

Reply
Ellie - July 11, 2021, 12:04 a.m.

This looks amazing! I’m going to try it today.

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Gabrielle - July 9, 2021, 4:45 p.m.

The flavour was nice, but the texture turned out a bit chewy (specifically with the miso maple ones). With so, so many other good snack options available on the blog these certainly don't stand out, but I wouldn't be opposed to trying them again. Especially since they're so easy.

PUL Team - July 15, 2021, 2 a.m.

Thank you for the honest feedback, Gabrielle, it's really helpful to ensure we have high-quality recipes consistently posted! We'd recommend ensuring the edamame is thawed completely before flavouring to help reduce the chewiness. So happy you're enjoying other PUL content 😊

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Miriam N. - April 29, 2021, 7:24 p.m.

This was a fun recipe - I tried both and I personally much prefer the miso maple version. The curry version was a bit dry on its own, but I imagine it would taste good as high-protein 'croutons' on a salad or something. Thanks for the snack idea!

PUL Team - May 1, 2021, 7:20 p.m.

Thank you for the review, Miriam! Croutons are a great idea 😍

Reply
Louise Magnusson 🇸🇪 - March 22, 2021, 9:17 a.m.

I didn’t manage to toast them in a good way despite being careful with temperature and time in oven. The edamame beans were severely burnt, yet soggy inside, and the flavour option 2 didn’t work for me (maple syrup is an unusual taste in Sweden😓). Sorry, I’ll continue to eat salted, roasted nuts only

PUL Team - April 1, 2021, 4:45 p.m.

Hi Louise, your honest feedback is much appreciated! For this recipe, rinsing the edamame under warm water until the beans are mostly thawed and drained is key. Perhaps if you give it another try, thawing them well and turning the oven down a bit may help. We’ll be sure to consider your feedback for future recipes regardless and hope you enjoy some other PUL recipes in the meantime 😀

Dee - July 16, 2021, 12:34 p.m.

Hello Louise, just wanted to share since I recently tried making this recipe and had a similar experience. I'm pretty sure my case was due to oven temperature.

My oven's small so it tends to overheat, if you have a small oven myb try adjusting to 140-160 C instead?

Some my edamame split prior to cooking at those came out perfect.

The whole ones cooked on the outside but a was still chewy on the inside.

I left it in the oven longer and found that the insides cooked well but unfortunately outside was burnt by then. I'm guessing my oven overheated so the outsides cooked way too fast before the insides did.

Different equipment make a big difference, so it's normal that it may not come out right the first time just needs a bit of tinkering :D

Dee - July 16, 2021, 12:34 p.m.

Hello Louise, just wanted to share since I recently tried making this recipe and had a similar experience. I'm pretty sure my case was due to oven temperature.

My oven's small so it tends to overheat, if you have a small oven myb try adjusting to 140-160 C instead?

Some my edamame split prior to cooking at those came out perfect.

The whole ones cooked on the outside but a was still chewy on the inside.

I left it in the oven longer and found that the insides cooked well but unfortunately outside was burnt by then. I'm guessing my oven overheated so the outsides cooked way too fast before the insides did.

Different equipment make a big difference, so it's normal that it may not come out right the first time just needs a bit of tinkering :D

Louise Magnusson🇸🇪 - July 17, 2021, 4:05 a.m.

What a lovely analysis! I completely recognise the timeline of your story, so I definitely believe that my oven overheats🥵😪. And I did the mistake to leave the edamame longer in the oven to compensate for the undercooked ditto. Not sure if my oven is small according to Swedish kitchen standards, but it’s true that I barely fit two large pans on my rack🤔

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