Quick and easy snack! My toddler loved it. Check out my blog at http://imapretendchef.blogspot.com
Skillet-roasted Edamame
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
More From Sunset
Nutritional Information
Amount per serving
- Calories: 65
- Calories from fat: 38%
- Protein: 6g
- Fat: 2.8g
- Saturated fat: 0.0g
- Carbohydrate: 5g
- Fiber: 2.8g
- Sodium: 18mg
- Cholesterol: 0.0mg
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.
Skillet-roasted Edamame Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Tofu/Soy
- OCCASION: Summer
- PUBLICATION: Sunset
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