This salted, oven-roasted edamame is the kind of easy, no-fuss recipe I always come back to. Made with just 3 ingredients (yes, really) and done in about 30 minutes, it’s the perfect way to turn a bag of frozen shelled edamame into a crispy, salty, totally snackable veggie situation. Just thaw, toss, roast and you’ve got a wholesome side, a snack worth hovering over the sheet pan for…or the perfect crunchy topping to level up your next salad.

A wooden bowl lined with parchment paper sitting on a countertop. The bowl is filled with roasted edamame and, sitting nestled within the edamame, is a small bowl filled with salt and a serving spoon. There are a few pieces of salt sprinkled on the countertop.

A freezer veggie staple turned snack-time hero

Frozen shelled edamame has totally earned its spot as one of my freezer staples. Just flip the bag over and check out the nutrition info—you’ll see why I’m all about adding these little green beans to everything. They’re already prepped, super versatile, and take almost no effort to turn into something truly delicious. I used to grab the store-bought roasted kind but, once I started making my own, I realized how ridiculously easy it is—and I love being able to control how much oil and salt goes on (because, yeah, I like to boss my food around a bit).

These oven-roasted edamame are a snack that’s full of staying power and perfect for tossing on a salad, adding to a bowl, or just eating directly off the pan as soon as they leave the oven (no judgment, been there). A few tips from my testing: dry your thawed edamame really well—like, press it with a towel well—especially if you’re chasing that crisp factor. And don’t crowd the pan. If they’re packed in or still a little damp, they’ll steam instead of roast. Still tasty…but more chewy than crunchy.

I love tossing them in my creamy edamame chicken salad for a little texture party. If you find yourself with a bonus bag of edamame, totally make my honey garlic edamame chicken stir-fry for a double-edamame kind of night. Because if something’s good, why not go all in?

Okay, let’s make this edamame together. Just you and me….

Jump to Recipe Instructions
A glass bowl filled with defrosted edamame sitting on a countertop. Next to the bowl on the countertop is a small bowl of salt, a wooden spoon, a cloth napkin, and a small container filled with olive oil.
Defrost your edamame.
One hand is patting a layer of edamame dry with a paper towel. The edamame are sitting on a paper towel on a countertop.
Pat the defrosted edamame with a clean kitchen or paper towel until they are VERY dry.
A clear bowl filled with edamame (prior to roasting). The edamame have salt sprinkled on top and are being mixed together, along with the olive oil, using a wooden spoon. The bowl is sitting on a counter next to a small empty container and a paper towel.
In a medium-sized bowl, mix together the edamame, oil, and salt.
A pair of hands is holding a baking sheet filled with a single layer of edamame beans prior to being roasted. The baking sheet is sitting on a countertop.
Spread the edamame evenly on a baking sheet (I prefer unlined for the most roast-y flavor). Then place the baking sheet in an oven preheated to 375℉ degrees. Roast until golden brown + crispy (30-35 minutes); stirring every 10 minutes or so.
Edamame on a baking sheet after being oven-roasted. The baking sheet is sitting on a cloth napkin.
Let the edamame to cool on the pan, then enjoy right then or store in airtight container at room temperature for a day; or in the refrigerator for up to 4 days.
A wooden bowl lined with parchment paper sitting on a countertop. The bowl is filled with roasted edamame. A spoon is holding some of the roasted edamame and sitting in the bowl. On the counter surrounding the bowl of edamame is a cloth napkin, a small bowl filled with salt, and some salt sprinkled on the counter itself.

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5 from 1 vote

Salted Oven-Roasted Edamame

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Cuisine: American, Asian
Course: Side Dish, Snack
Author: Taesha Butler
This salted, oven-roasted edamame is the kind of easy, no-fuss recipe I always come back to. Made with just 3 ingredients (yes, really) and done in about 30 minutes, it’s the perfect way to turn a bag of frozen shelled edamame into a crispy, salty, totally snackable veggie situation. Just thaw, toss, roast and you've got a wholesome side, a snack worth hovering over the sheet pan for…or the perfect crunchy topping to level up your next salad.
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Ingredients
 

  • 12 ounces frozen shelled edamame
  • 1 teaspoon olive oil
  • ½ teaspoon kosher salt, or more depending on how salty you want them

Instructions
 

  • Heat the oven to 375℉ degrees.
  • Defrost the edamame by leaving the bag in the refrigerator overnight or opening the bag and running the edamame under water in a colander.
  • Pat the defrosted edamame *very* dry with a clean kitchen towel or paper towels. This helps them roast instead of steam. Place in a medium-sized bowl.
  • Add the oil and salt. Stir to coat.
  • Spread the edamame evenly on a baking sheet. I don't line my baking sheet, because I found when testing that direct contact with the hot metal gives the edamame the best roasty flavor.
    Make sure not to crowd your sheet pan. Spread the edamame out in a single layer with some space in between—if they’re packed too close or on top of one another, they’ll steam instead of roast.
  • Roast until golden brown and crispy, 30 to 35 minutes, stirring the pan every 10 minutes or so. (The outer edges of the pan will cook faster, so it's important to mix them to cook evenly.) At this point the edamame will be crispy on the outside and soft in the center.
  • Allow the edamame to cool on the pan then enjoy. They are best eaten the same day but can be stored in an airtight container at room temperature for a day and then in the refrigerator for 4 days.
Serving: 0.33cup, Calories: 90kcal, Carbohydrates: 9g, Protein: 6g, Fat: 3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Sodium: 233mg, Potassium: 307mg, Fiber: 3g, Sugar: 2g, Calcium: 56mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.