Garlic and Sesame Roasted Edamame
Prep
10 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick snacks to make when I want something crunchy and satisfying without spending much time in the kitchen. Edamame are packed with plant based protein, making them a genuinely nourishing choice, and at just 25 minutes total, this recipe comes together faster than ordering takeout. The garlic and sesame combination creates this incredible umami depth that keeps you coming back for handful after handful, and honestly, it costs almost nothing to make. I love how the black and white sesame seeds give it such a beautiful contrast too. Whether you're looking for a healthy appetizer or an afternoon pick me up, this simple roasted version never disappoints.
Ella x
Ingredients
- 400 gfrozen edamame beans(thawed and drained)
- 2 mlsesame oil
- 3garlic cloves(minced)
- 1 mlsea salt
- 10 gwhite sesame seeds
- 5 gblack sesame seeds
- ½ mlred chili flakes(optional)
- 5 mlrice vinegar
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Pat the thawed edamame completely dry with a clean kitchen towel.
Tip: Drying the beans thoroughly helps them crisp up beautifully during roasting.
- 2
Toss the dried edamame with sesame oil, minced garlic, and sea salt in a large bowl until evenly coated.
Tip: Work quickly so the garlic doesn't burn when it hits the heat.
- 3
Spread the coated edamame in a single layer on a baking sheet lined with parchment paper.
Tip: Don't overcrowd the pan or they'll steam instead of roast.
- 4
Roast in the preheated oven for 12 to 15 minutes, stirring halfway through, until the beans are golden and slightly crispy on the outside.
Tip: Watch closely toward the end as they can brown quickly.
- 5
Remove from the oven and immediately sprinkle with white and black sesame seeds, chili flakes if using, and a drizzle of rice vinegar.
Tip: The heat will toast the seeds lightly and help the vinegar flavor bloom.
- 6
Toss everything together gently and transfer to a serving bowl. Let cool for a few minutes before eating.
Tip: They'll continue to crisp as they cool, so patience rewards you here.
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