This Spicy Roasted Edamame is the perfect blend of nutty, smoky, and tingling heat, thanks to the signature mala spice combination of Sichuan peppercorns and chili flakes.
It’s not just irresistibly flavorful—it’s also a nutrient powerhouse.
Spicy Roasted Edamame Recipe
Equipment
- 1 Spice Grinder
- 1 Oven-Safe Mixing Bowl
- 1 Small Saucepan
- 1 Large Baking Sheet
- 1 Parchment Paper Sheet
- 1 Silicone-Tipped Tongs
Ingredients
- 12 ounces edamame in pods
- 1 ½ tablespoons vegetable or soybean oil
- ¼ teaspoon kosher salt
- 1 ½ teaspoons Sichuan peppercorns
- ½ teaspoon red pepper flakes
- ½ teaspoon gochugaru optional
- 2 cloves garlic minced
- ¼ teaspoon kosher salt for chili oil
- ¼ cup vegetable or soybean oil
Instructions
- Prepare the Oven and Baking Sheet: Begin by preheating your oven to 375°F (190°C) so it’s ready by the time you finish prepping the edamame. Position an oven rack in the center of the oven to promote even heat circulation. Line a large baking sheet with parchment paper—this not only prevents sticking but also makes cleanup effortless. Set the prepared tray aside for now.
- Grind the Sichuan Peppercorns: Measure out the Sichuan peppercorns and place them into a spice grinder (or a coffee grinder reserved for spices).Pulse until they form a fine, fragrant powder. Grinding helps release their unique citrusy aroma and ensures that the spicy-numbing sensation of mala is evenly distributed throughout the dish. If you prefer a more rustic texture, you can leave the peppercorns whole, but remember that biting into them releases an intense burst of flavor.
- Combine Aromatics for the Chili Oil: In a thick, oven-safe bowl (glass or ceramic works best), combine the freshly ground Sichuan peppercorns, red pepper flakes, gochugaru (if using), minced garlic, and 1/4 teaspoon of kosher salt. This aromatic blend will form the flavor base for your chili oil. Make sure the bowl is sturdy enough to handle high heat when the hot oil is poured in later.
- Heat the Oil for Infusion: Pour 1/4 cup of vegetable or soybean oil into a small, heavy-bottomed saucepan. Place the pan over medium heat and warm the oil for about 3 to 4 minutes. You want it to reach roughly 325°F (163°C)—hot enough to sizzle the aromatics but not so hot that the garlic burns instantly. If you don’t have a thermometer, you can test the heat by dipping a wooden chopstick or spoon handle into the oil—tiny bubbles should gently form around it.
- Make the Chili Oil: Carefully and slowly pour the hot oil over the spice mixture in the oven-safe bowl. You should hear an immediate, satisfying sizzle as the flavors bloom and infuse into the oil. Stir gently to ensure the garlic and spices are coated. Set the bowl aside to let the chili oil develop its flavor while you roast the edamame.
- Season the Edamame: Place the edamame pods in a large mixing bowl. Drizzle with 1 1/2 tablespoons of vegetable or soybean oil and sprinkle with 1/4 teaspoon kosher salt. Toss well until every pod is lightly coated in oil—this ensures even roasting and prevents them from drying out. Spread the edamame in a single layer across your prepared baking sheet, leaving space between pods for maximum heat exposure.
- Roast the Edamame to Perfection: Slide the tray into the preheated oven and roast for 15 minutes. At this point, check the underside of a few pods—if they’re golden brown, continue roasting for another 5 minutes. If they still look pale, give them 8 to 10 more minutes until they achieve a deeper golden color and slightly crisp edges. The exact timing can vary depending on your baking sheet—light aluminum may require a few extra minutes.
- Toss with the Chili Oil: Once roasted, remove the edamame from the oven and transfer them to a large heat-safe bowl. Pour the prepared chili oil over the pods, making sure to scrape in all the flavorful sediment (ground peppercorns, garlic, and chili flakes) from the bottom—it’s where the magic happens. Toss quickly but thoroughly so every pod is coated in the aromatic oil.
- Serve and Enjoy: Serve the spicy roasted edamame immediately while warm for the most satisfying texture and flavor. To eat, gently squeeze or bite the beans out of the pods, enjoying the bold, numbing heat from the mala spices. This snack is best enjoyed fresh but can also be served at room temperature for parties or casual gatherings.
Notes
- Use fresh or frozen edamame pods—both work well; just thaw frozen pods before roasting.
- A spice grinder or dedicated coffee grinder yields the best texture for Sichuan peppercorns but crushing with a mortar and pestle is an alternative.
- Gochugaru adds beautiful color and a mild smoky heat but is optional if unavailable.
- Choose a thick, heat-resistant bowl to safely pour hot oil and avoid cracking.
- Adjust chili oil heat by varying the amount of red pepper flakes to suit your preference.
- Light-colored baking sheets may require extra roasting time to achieve a golden finish.
- Chili oil can be made in advance and stored refrigerated for up to a week—flavors deepen over time.
Edamame is naturally rich in plant-based protein and dietary fiber, making it a satisfying snack that supports muscle repair, boosts satiety, and helps maintain stable energy levels.
The chili oil provides a dose of heart-healthy unsaturated fats without the heaviness of saturated fats.
Low in carbs yet high in flavor, this dish is an excellent choice for anyone looking for a healthier alternative to processed snacks.
With a prep-to-plate time of under 40 minutes, it’s ideal for quick weeknight appetizers, party starters, or meal-prep-friendly snacking.
Whether served fresh out of the oven or enjoyed at room temperature, this recipe delivers maximum flavor with minimal fuss.
Must-Have Tools for Perfect Results
Spice Grinder
Essential for breaking down Sichuan peppercorns into a fine powder for even distribution of flavor. Beyond this recipe, it’s perfect for grinding coffee, seeds, and spice blends for homemade seasoning mixes.
Oven-Safe Mixing Bowl
A thick, heat-resistant glass or ceramic bowl ensures safe preparation when pouring hot oil over spices and garlic. It’s versatile for baking, roasting, and serving.
Baking Sheet with Parchment Liner
Provides even heat distribution for roasting edamame and prevents sticking, making cleanup effortless. Also great for cookies, roasted vegetables, and sheet-pan dinners.
Small Saucepan
Ideal for heating oil to just the right temperature for chili infusion. A kitchen staple for sauces, soups, and quick boiling tasks.
Silicone-Tipped Tongs
Perfect for tossing hot edamame in chili oil without damaging the pods. Great for grilling, salad prep, and gentle handling of delicate foods.
Chef’s Secrets for Intense Flavor
To achieve the characteristic boldness of this Spicy Roasted Edamame, don’t rush the chili oil infusion.
Heating the oil to just the right temperature releases the complex aromas of Sichuan peppercorns and garlic without burning them, creating a perfectly balanced mala flavor.
Using freshly ground peppercorns ensures the numbing sensation is vibrant and fresh.
Also, spreading the edamame in a single layer on parchment paper allows even roasting and encourages those delightfully crisp edges.
For an extra touch, consider broiling for a minute or two if your pods aren’t golden enough after roasting.
Lastly, generous tossing with chili oil right after baking guarantees each pod absorbs the rich, spicy flavors that make this dish addictive.
Serving Suggestions for Maximum Enjoyment
Spicy Roasted Edamame makes a fantastic appetizer or snack on its own, but it also pairs wonderfully with Asian-inspired meals.
Serve alongside fried rice, dumplings, or stir-fried vegetables to add a crunchy, flavorful element.
For gatherings, present it as part of a tapas-style spread with other finger foods.
You can also sprinkle toasted sesame seeds or chopped scallions on top for added texture and freshness.
This dish is best served warm but can be enjoyed at room temperature, making it versatile for picnics or potlucks.
Storage Tips to Preserve Freshness
If you have leftovers, store the roasted edamame and chili oil separately in airtight containers in the refrigerator.
The edamame pods can lose their crispness if mixed with the oil too early and refrigerated together.
To reheat, spread the pods on a baking sheet and warm in a 350°F oven for 5 to 7 minutes until heated through and crisped.
The chili oil keeps well in the fridge for up to one week; just bring it to room temperature or warm slightly before using again.
Avoid freezing, as it can alter the texture and flavor of the oil.
Frequently Asked Questions and Answers
Q1: Can I use shelled edamame instead of pods?
While shelled edamame can be used, roasting the pods imparts extra flavor and texture. The pods protect the beans during roasting and provide a fun way to eat the snack by squeezing the beans out. Shelled edamame won’t develop the same crispy exterior.
Q2: What if I don’t have Sichuan peppercorns?
If Sichuan peppercorns are unavailable, you can substitute with an extra 1/4 teaspoon of red pepper flakes or omit altogether. The dish will lose its unique numbing characteristic but remain deliciously spicy.
Q3: Is gochugaru essential for this recipe?
Gochugaru is optional and mainly adds vibrant color and a mild smoky flavor. If unavailable, skip it without impacting the dish’s overall taste.
Q4: How spicy is this recipe?
This recipe delivers a medium heat level that can be adjusted easily by increasing or decreasing the red pepper flakes. The numbing sensation from Sichuan peppercorns complements the heat without overwhelming.
Q5: Can I prepare the chili oil in advance?
Absolutely! Making the chili oil a day ahead allows the flavors to deepen and meld beautifully. Store it in a sealed container in the refrigerator and bring it back to room temperature before use.
