This Spicy Roasted Edamame delivers a crunchy, nutty, and fiery kick in every bite.
Packed with plant-based protein, fiber, and healthy fats, it’s a guilt-free snack or appetizer that’s low in carbs and easy on saturated fat.
Quick to prepare and perfect for meal prep, this flavorful dish elevates everyday cooking with minimal effort.
35-Minute Spicy Roasted Edamame
Equipment
- 1 Large Baking Sheet
- Parchment paper (to line baking sheet)
- 1 Small Saucepan
- 1 thick oven-safe bowl (glass or ceramic)
- Spice grinder (for Sichuan peppercorns)
- Mixing Bowl
Ingredients
Edamame:
- 12 ounces edamame in pods
- 1 ½ tablespoons vegetable oil or soybean oil
- ¼ teaspoon kosher salt
Chili Oil:
- 1 ½ teaspoons Sichuan peppercorns
- ½ teaspoon red pepper flakes
- ½ teaspoon gochugaru optional, for color
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- ¼ cup vegetable oil or soybean oil
Instructions
- Preheat and Prepare Oven: Begin by preheating your oven to 375°F (190°C). Position the oven rack in the center for even heat distribution. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This simple preparation ensures the edamame roasts evenly and develops a golden, slightly crisp exterior.
- Grind the Sichuan Peppercorns: lace the measured Sichuan peppercorns in a clean spice grinder or a mortar and pestle. Grind them until they become a fine powder. Grinding the peppercorns releases their signature numbing aroma and enhances their flavor, which is essential for achieving that classic mala sensation. If you prefer a more intense texture, you can leave some peppercorns slightly coarse.
- Combine Chili Oil Ingredients: In a heatproof bowl, combine the ground Sichuan peppercorns, red pepper flakes, gochugaru (if using), minced garlic, and 1/4 teaspoon kosher salt. Stir the mixture gently to distribute the spices evenly. This bowl will serve as the base for your chili oil, and careful combination ensures each component contributes to the final flavor profile.
- Heat the Oil for Chili Oil: Pour 1/4 cup of vegetable or soybean oil into a small saucepan. Heat the oil over medium heat for 3–4 minutes, until it reaches approximately 325°F. The oil should shimmer but not smoke. Hot oil is critical because it extracts and infuses the flavors from the spices and garlic, creating a fragrant and fiery chili oil.
- Infuse the Chili Oil: Carefully pour the hot oil over the spice and garlic mixture in the heatproof bowl. Pour slowly and steadily, standing back to avoid any splatter. The oil will sizzle immediately, releasing a strong, aromatic fragrance.Allow the mixture to rest while you prepare the edamame—this step allows the flavors to fully infuse into the oil.
- Prepare the Edamame for Roasting: In a clean mixing bowl, combine the edamame pods with 1 1/2 tablespoons of vegetable oil and 1/4 teaspoon kosher salt. Toss the edamame until each pod is lightly coated with oil and salt. This coating ensures even roasting, enhances flavor, and contributes to a crunchy, nutty texture after baking.
- Arrange Edamame on Baking Sheet: Spread the coated edamame evenly across the prepared baking sheet in a single layer. Avoid overcrowding the pan, as this can prevent proper browning. Proper spacing allows hot air to circulate, producing a crisp exterior while keeping the inside tender.
- Roast the Edamame: Place the baking sheet in the preheated oven and roast for about 20 minutes. Around the 15-minute mark, check the color and texture of the edamame on the bottom. If they are lightly golden, continue roasting for another 5 minutes; if still pale, add 8–10 more minutes. The roasting process brings out the nutty flavor and slightly caramelizes the pods.
- Combine Roasted Edamame with Chili Oil: Remove the roasted edamame from the oven and transfer them to a large mixing bowl if necessary. Drizzle the prepared chili oil over the warm edamame, making sure to include all the pepper and garlic sediment from the bottom of the bowl. This sediment is packed with flavor and adds depth to each bite.
- Toss and Serve: Gently toss the edamame to coat each pod evenly with the chili oil and spices. Serve immediately while warm for the best flavor and texture. These spicy roasted edamame make an ideal snack, appetizer, or side dish and pair beautifully with stir-fries, rice bowls, or even as a standalone protein-rich treat.
- Optional Make-Ahead Tip: If you want to prepare the chili oil in advance, it can be made up to a day before. Store the oil in a jar at room temperature or refrigerate to enhance the flavor even more. Reheat gently before drizzling over freshly roasted edamame for maximum aroma and taste.
Notes
- Use fresh or frozen edamame in pods; shelled edamame can also work but will require shorter roasting time.
- Adjust the chili oil spiciness to taste by reducing or increasing red pepper flakes and gochugaru.
- Gochugaru is optional but adds vibrant color and a subtle smoky flavor.
- Be cautious when pouring hot oil over spices; always pour slowly and stand back to avoid splatter.
- A light-colored baking sheet may require extra roasting time to achieve golden, crispy edamame.
- Ground Sichuan peppercorns release more flavor, but whole peppercorns give a fun, numbing crunch when bitten.
- Leftover chili oil can be stored in the fridge and used with stir-fries, dumplings, or noodles.
- Toss edamame immediately after roasting with chili oil for the best coating and flavor absorption.
Chef’s Secrets: Achieving Perfect Flavor
To get the most flavorful edamame, don’t rush the roasting or chili oil process.
The key is layering flavors: lightly coat the edamame in oil and salt, then roast until just golden and aromatic.
The chili oil should sizzle when poured over spices—this step unlocks the full depth of the mala spices.
Using a thick oven-safe bowl prevents cracking and ensures safety when handling hot oil.
For a more developed flavor, make the chili oil a day in advance; it allows the spices to bloom and meld beautifully.
Serving Suggestions: Delicious Pairing Ideas
Spicy Roasted Edamame makes a versatile dish for many occasions.
Serve it as a crunchy appetizer alongside dumplings, spring rolls, or sushi for an Asian-inspired snack platter.
It’s also excellent as a protein-rich side to noodle bowls, fried rice, or stir-fried vegetables.
For a fun twist, sprinkle a bit of sesame seeds or freshly chopped scallions on top.
Its bold, nutty, and spicy flavors pair well with light, refreshing beverages or a cold tea.
Storage Tips: Keep Fresh and Crispy
To maintain optimal freshness, store any leftover roasted edamame in an airtight container at room temperature for up to 2 days.
If you plan to store longer, refrigerate, but note that the pods may lose some crispness.
Chili oil can be kept in a sealed jar in the refrigerator for up to 2 weeks; bring it to room temperature before using to restore its aroma.
Reheat roasted edamame in a 350°F oven for 3–5 minutes to regain a lightly crisp texture before serving.
Frequently Asked Questions
1. Can I use frozen edamame?
Yes! Frozen edamame in pods works perfectly. Roast them directly without thawing for best texture, though slightly longer baking may be needed to achieve a golden color.
2. How spicy is this recipe?
The spiciness depends on your preference. Red pepper flakes and gochugaru provide heat, while Sichuan peppercorns add a unique numbing sensation. Adjust amounts to suit your taste.
3. Can I make the chili oil ahead of time?
Absolutely! Making chili oil a day in advance allows the flavors to develop more fully. Store it in a jar at room temperature or in the refrigerator and reheat gently before using.
4. Can I use shelled edamame instead of pods?
Yes, but roasted shelled edamame cooks faster and may become slightly crispier. Reduce roasting time by a few minutes and watch closely to avoid overcooking.
5. What can I serve with this dish?
This edamame pairs well with dumplings, rice bowls, noodles, or even as a standalone snack. Garnish with sesame seeds, scallions, or a squeeze of lime for added flavor and presentation.
