Spicy Roasted Edamame Recipe
This quick and flavorful Spicy Roasted Edamame features tender, oven-roasted pods tossed in a fragrant homemade chili oil infused with Sichuan peppercorns, red pepper flakes, and garlic. The result is a snack that’s bold, aromatic, and packed with plant-based protein and fiber—perfect for healthy everyday snacking or entertaining.
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.
