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Skillet-roasted Edamame

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.

Sunset AUGUST 2008

  • Yield: Makes about 4 cups


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


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.

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

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Skillet-roasted Edamame Recipe