ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Skillet-roasted Edamame

Yield Makes about 4 cups
Smoky, salty, and addictive, these soybeans were inspired by a recipe for griddle-roasted peas in the pod in My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, 2007) by Niloufer Ichaporia King. Prep and Cook Time: 10 minutes.


  • 1 pound fresh or frozen edamame (soybeans) in the pod
  • Sea salt

Nutrition Information

  • calories 65
  • caloriesfromfat 38 %
  • protein 6 g
  • fat 2.8 g
  • satfat 0.0 g
  • carbohydrate 5 g
  • fiber 2.8 g
  • sodium 18 mg
  • cholesterol 0.0 mg

How to Make It

  1. If using fresh edamame (skip this step with frozen soybeans), bring a large pot of salted water to a boil. Add edamame and boil 2 minutes. Drain and let cool.

  2. Heat a large skillet (preferably cast iron) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. To eat, pop peas out of pods with your fingers or teeth.

  3. Note: Nutritional analysis is per 1/2-cup serving.