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White ceramic bowl of crispy roasted edamame seasoned with smoked paprika and flaky salt on a wooden board

Roasted Edamame with Spices

Crispy shelled edamame tossed with smoked paprika, cumin, and garlic powder, then roasted at high heat until golden and snackable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 148
Ingredients Method Notes

Ingredients
  

  • 400 g frozen shelled edamame thawed and patted very dry
  • 1.5 tbsp neutral oil (avocado or sunflower)
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp cayenne pepper or less to taste
  • 0.5 tsp fine sea salt
  • 0.25 tsp flaky salt for finishing, optional

Method
 

  1. Heat the oven to 200 C / 390 F and position a rack in the center. Line a rimmed half-sheet pan with parchment paper.
  2. Spread the thawed edamame on a clean kitchen towel and press firmly to remove as much surface moisture as possible. Transfer to a medium mixing bowl.
  3. Add the oil, smoked paprika, cumin, garlic powder, cayenne, and fine sea salt to the bowl. Toss until every bean is coated evenly.
  4. Spread the edamame in a single layer on the prepared pan, leaving space between the beans. Do not pile them on top of each other.
  5. Roast for 12 minutes, then toss the beans with a spatula so the bottom sides face up.
  6. Continue roasting for 10 to 13 more minutes, until the beans are golden-brown in spots and the surface looks wrinkled. Pull one out, let it cool 30 seconds, and taste for crunch.
  7. Remove the pan from the oven and sprinkle with flaky salt while still hot. Let the edamame rest on the pan for 5 minutes before serving - they crisp further as they cool.

Notes

For maximum crunch, roast the edamame on two separate pans rather than crowding one - this is especially important if your oven runs cool or has limited airflow.