Skillet-roasted Edamame

recipe
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.

Yield:

Makes about 4 cups

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

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

Note:

August 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note