35-Minute Spicy Roasted Edamame
Tender edamame pods roasted to golden perfection and tossed in a fragrant, spicy chili oil. A protein-packed, fiber-rich, plant-based snack or appetizer that’s easy, flavorful, and perfect for everyday cooking.
Equipment
- 1 Large Baking Sheet
- Parchment paper (for lining)
- 1 Spice Grinder
- 1 Small Saucepan
- 1 oven-safe bowl (glass or ceramic)
- 1 Mixing Bowl
Ingredients
Edamame
- 12 ounces edamame in pods
- 1 ½ tablespoons vegetable 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 or soybean oil
Instructions
- Preheat Oven and Prepare Sheet: Start by preheating your oven to 375°F (190°C). Position a rack in the center of the oven for even heat distribution. Line a large baking sheet with parchment paper to prevent sticking and allow the edamame to roast evenly. Set the sheet aside while you prepare the edamame and chili oil.
- Grind Sichuan Peppercorns: Place the Sichuan peppercorns into a spice grinder and pulse until they are finely ground. Grinding the peppercorns releases their distinctive aroma and enhances the numbing, citrusy flavor that characterizes mala spice. If you prefer, you can leave them whole for bursts of flavor in each bite, but ground pepper ensures even coating in the chili oil.
- Assemble Chili Oil Ingredients: In an oven-safe, heatproof bowl, combine the ground Sichuan peppercorns, red pepper flakes, gochugaru (if using), minced garlic, and ¼ teaspoon kosher salt. Using a thick glass or ceramic bowl is essential to withstand the heat of the oil without cracking.
- Heat Oil for Chili Oil: In a small saucepan, pour ¼ cup vegetable or soybean oil. Heat the oil over medium heat for 3–4 minutes, until it reaches approximately 325°F.The oil should be hot enough to sizzle when poured over the spices but not smoking.
- Infuse Chili Oil: Carefully pour the hot oil into the bowl containing the spices and garlic. The mixture will sizzle immediately. Allow it to rest while you prepare the edamame. This process extracts the flavors and aromas of the spices into the oil, creating a fragrant, bold chili oil.
- Prepare Edamame for Roasting: In a mixing bowl, toss the edamame pods with 1 ½ tablespoons of vegetable or soybean oil and ¼ teaspoon kosher salt. Make sure each pod is lightly coated with oil and salt to ensure even roasting and enhanced flavor.
- Roast Edamame: Spread the edamame evenly on the prepared baking sheet in a single layer. Bake for about 20 minutes. At 15 minutes, check the edamame: if the pods have lightly golden edges, bake for an additional 5 minutes. If they are still pale, continue baking for 8–10 more minutes. The goal is tender, slightly crispy, and aromatic pods.
- Combine Edamame and Chili Oil: Remove the roasted edamame from the oven and immediately drizzle the prepared chili oil over the pods. Make sure to include the garlic and pepper sediment, as it contains the most flavor. Toss the edamame quickly and thoroughly to coat each pod with the oil and spices.
- Serve Immediately: Serve the spicy roasted edamame warm as a snack, appetizer, or side dish.Its vibrant flavors and aromatic chili oil are best enjoyed fresh from the oven for maximum texture and flavor impact.
Notes
- Sichuan peppercorns can be found in Asian or Chinese grocery stores; if unavailable, add an extra ¼ teaspoon red pepper flakes.
- Gochugaru is optional and primarily for color; the flavor is still vibrant without it.
- Use a thick, heat-resistant bowl for the chili oil to prevent cracking.
- The chili oil can be made a day ahead to deepen the flavor. Store leftovers in the refrigerator.
- Baking time varies by pan type; darker sheets brown edamame faster, while light aluminum sheets may need extra time or a brief broil.
- Toss edamame immediately after adding chili oil to ensure even coating and maximize flavor absorption.
