There’s this great restaurant in Austin that serves blistered, roasted edamame in shells, and another great place that serves steamed spiced edamame. I could snack on either of these versions for the rest of my life and die a happy woman. But when the two come together, and you remove the shell (as delectable as it is to bite it and suck out the bean, savoring the salty starch), you’re left with a snack that feels more like popcorn, and with no shells to clean up!

raw edamame

Roasted edamame is a little crisp on the outside, with that not-quite-burned flavor that makes us love grilled corn on the cob. The papery exterior gives way to a soft, savory explosion when you chew it. It’s seriously fun to eat, but then I’ve always felt that way about edamame. Like its starchy friend, corn, these crisp and tender beans would benefit from a squeeze of lime and a dash of chili powder just as much as they would be elevated by the simplicity of oil and salt, so feel free to experiment with spices and other flavorings.

roasted spiced edamame

The clear winner for me, though, is the salty-spicy cajun seasoning. I made these on a rainy Sunday when I didn’t get out of my pajamas until after 5, and that was just because I was meeting my mom for dinner. I snacked on these while I watched Bones and snuggled with my cats, and didn’t feel the least bit guilty.

Roasted Spiced Edamame

You will need:
1 cup edamame, shelled
1 tbsp. olive oil
1 tbsp. cajun seasoning, or other flavorful seasoning

Preheat oven to 475.

Toss edamame with oil on a parchment-paper lined cookie sheet, and sprinkle with seasoning.

Roast about thirty minutes, or until edamame are blistered and tender. Serve immediately.

roasted spiced edamame

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