Spicy Roasted Edamame Beans
Crispy, nutty edamame roasted to perfection and tossed in a fragrant, spicy chili oil. Packed with plant-based protein and fiber, this quick snack or appetizer is perfect for satisfying cravings or enhancing any meal.
Equipment
- 1 Large Baking Sheet
- Parchment paper (enough to line baking sheet)
- Spice grinder (or mortar and pestle)
- Medium saucepan
- Oven-safe bowl (thick glass or ceramic)
- Mixing bowl
- Measuring spoons
Ingredients
Edamame:
- 12 oz edamame in pods
- 1 ½ tbsp vegetable or soybean oil
- ¼ tsp kosher salt
Chili Oil:
- 1 ½ tsp Sichuan peppercorns
- ½ tsp red pepper flakes
- ½ tsp gochugaru optional
- 2 cloves garlic minced
- ¼ tsp kosher salt
- ¼ cup vegetable or soybean oil
Instructions
- Preheat and Prepare: Begin by preheating your oven to 375°F (190°C) and positioning a rack in the center. Line a large baking sheet with parchment paper to prevent sticking and ensure even roasting. This step is crucial for achieving perfectly crisp edamame without burning the pods or leaving residue on the pan.
- Grind Sichuan Peppercorns: Measure 1 ½ teaspoons of Sichuan peppercorns and place them in a spice grinder. Pulse until finely ground, releasing their signature citrusy, numbing aroma. If you prefer, you can leave them slightly coarse for a more textured, authentic bite, but grinding helps the flavor infuse more thoroughly into the chili oil.
- Combine Chili Ingredients: In a thick oven-safe bowl or heatproof ceramic bowl, combine the ground Sichuan peppercorns with ½ teaspoon red pepper flakes, ½ teaspoon gochugaru (optional, for color), 2 cloves of minced garlic, and ¼ teaspoon kosher salt. This mixture will form the base of your chili oil, so take a moment to admire the vibrant colors and smell the fragrant spices.
- Heat Oil for Chili Oil: Pour ¼ cup vegetable or soybean oil into a small saucepan and heat over medium heat for about 3–4 minutes. The oil should reach around 325°F (163°C). Be careful not to overheat, as burning the oil can create bitterness. The oil is ready when it shimmers lightly and has a slight aroma of warmth without smoking.
- Infuse Chili Oil: Carefully pour the hot oil over the chili and garlic mixture in your oven-safe bowl. The oil will sizzle immediately, releasing the fragrance of the spices and lightly cooking the garlic. Let it rest while preparing the edamame. This step ensures the flavors fully bloom and intensify, creating a fragrant, slightly spicy chili oil that clings beautifully to the roasted edamame.
- Prepare Edamame for Roasting: In a mixing bowl, toss 12 ounces of edamame pods with 1 ½ tablespoons vegetable or soybean oil and ¼ teaspoon kosher salt. Make sure each pod is evenly coated with oil and salt for uniform roasting and maximum flavor.
- Spread on Baking Sheet: Transfer the seasoned edamame to the lined baking sheet, spreading them in a single layer. Avoid overcrowding, which can prevent proper roasting and browning. The goal is crisp, golden edges with a tender interior.
- Roast Edamame: Place the baking sheet in the preheated oven and roast for about 20 minutes. At the 15-minute mark, check the edamame: the pods should begin turning light golden brown on the bottom. If they are lightly golden, bake an additional 5 minutes; if they are still pale, continue roasting for 8–10 more minutes. Rotate the sheet if necessary for even browning. The pods are done when they are fragrant, slightly crisp on the edges, and tender inside.
- Combine with Chili Oil: Once roasted, transfer the hot edamame to a large mixing bowl. Generously drizzle the prepared chili oil over the edamame, including the flavorful sediment of pepper and garlic at the bottom. Use a spatula or tongs to toss everything thoroughly, ensuring each pod is coated with the vibrant, spicy, aromatic oil.
- Serve Immediately: Serve the roasted edamame while still warm. The combination of nutty, tender edamame with fragrant, spicy chili oil creates a satisfying, addictive snack or appetizer. Enjoy as-is or pair with rice dishes, noodles, or as a side to your favorite Asian-inspired meals.
- Optional Tips for Maximum Flavor: The chili oil can be made a day in advance for deeper, more developed flavors. Store in a sealed jar at room temperature for 24 hours or refrigerate for longer storage. If using a light-colored aluminum baking sheet, consider an additional 5 minutes of roasting or a quick 2–3 minute broil to achieve a richer golden color. Experiment with slightly coarser Sichuan peppercorns for added texture and an authentic mala sensation.
Notes
- Use fresh or frozen edamame; both work well, but frozen should be fully thawed and patted dry to avoid steaming instead of roasting.
- Adjust the spice level by modifying red pepper flakes or Sichuan peppercorns to taste.
- Gochugaru is optional but adds a vibrant red color; you can substitute with more red pepper flakes if unavailable.
- Ensure your bowl for chili oil is thick and heatproof to prevent cracking when pouring hot oil.
- Chili oil can be made ahead; it deepens in flavor after sitting for several hours or overnight.
- Light-colored baking sheets may require slightly longer roasting to achieve golden, caramelized edges.
- For the most flavorful edamame, toss immediately with chili oil while both the pods and oil are hot.
