Vegan Chile-Roasted Edamame


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Jun 4, 2012
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  • 1 12 oz. package edamame
  • 2 teaspoons olive or vegetale oil
  • 1/4 teaspoon dried basil, crushed
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon each onion salt and ground cumin
  • 1/8 teaspoon each paprika and black pepper

Split the edamame pods and release the beans into a bowl. Discard the pods. Stir together the oil, basil, chile powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat. Arrange the beans in a single layer in a shallow baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate all leftovers.