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Nutrition Facts
Serving Size 1 (107g) Recipe makes 3 servings
Calories 193
Calories from Fat 105		(54%)
Amount Per Serving		%DV
	Total Fat 11.7g	17%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 5mg		0%
Potassium 507mg		14%
Total Carbohydrate 9.9g		3%
	Dietary Fiber 6.0g	23%
	Sugars 2.9g
Protein 16.0g		31%
detailed view... how is this calculated?

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Roasted Edamame

Recipe #84022 | 25 min | 10 min prep | add private note

⁽²⁵⁾ RATE IT NOW Print Recipe

By: Geema
Feb 15, 2004

I just discovered this recipe and can't wait to try this interesting way to use those wonderful edamame beans.

SERVES 3 (change servings and units)

Ingredients

2 teaspoons olive oil or vegetable oil
1/4 teaspoon dried basil, crushed
1/2 teaspoon chili powder
1/4 teaspoon onion salt
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 (10 ounce) package ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)

Directions

1
Preheat oven to 375°F.
2
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
3
Drizzle mixture over soybeans and toss to coat well.
4
Arrange beans in a single layer in a shallow baking dish.
5
Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
6
Serve hot as a vegetable side dish or cooled as a snack.
7
Refrigerate any leftovers.

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Featured Reviews for This Recipe

From: Chef #1044614

On Feb 12, 2009

0 people found this review helpful

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From: RaeMay

On Feb 9, 2009

This was really good!! We'd never had edamame and this was a great introduction! Thank you!!

0 people found this review helpful

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From: Blakey

On Feb 23, 2004

This is a pretty good snack - something different and healthy. I added a little more chili powder and garlic salt (in place of onion salt) - I also roasted them slightly longer. I would definatley make them again. Easy to take to work instead of crackers

3 people found this review helpful

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From: spatchcock

On Aug 28, 2006

Terrific recipe. I did make some subs due to what I had around the house--I never have onion salt, so I just used some kosher salt and onion powder. Also didn't have dried basil so I just left it out. For the paprika, I used a smoked variety that was outstanding. I also roughly doubled all of the spices, although I wasn't measuring. These were great with some mahi-mahi. Thanks for posting--I'll play around with this recipe again!

2 people found this review helpful

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