Roasted Chile Spiced Edamame Recipes

Steps:

• Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt.
• Serves: 4 Calories: 159 Total Fat: 9 grams Saturated Fat: 0.5 grams Protein: 12 grams Total carbohydrates: 11 grams Sugar: 3 grams Fiber: 5.5 grams Cholesterol: 0 milligrams Sodium: 127 milligrams Photograph by Antonis Achilleos

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
• Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

Steps:

• 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 shall 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 any leftovers.

Steps:

• Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
• Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.

Steps:

• Heat oven to 350.
• Arrange edamame in a single layer on a baking sheet; and coat with cooking spray.
• Combine chili powder and remaining ingredients.
• Sprinkle over edamame; toss to coat.
• Bake edamame at 350 for 1 1/2 hours, stirring beans every 30 minute.

Steps:

• Preheat oven to 375°F.
• In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
• Drizzle mixture over soybeans and toss to coat well.
• Arrange beans in a single layer in a shallow baking dish.
• Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
• Serve hot as a vegetable side dish or cooled as a snack.
• Refrigerate any leftovers.