• Home
  • About
  • Recipes
    • Breakfast
    • Appetizers and Sides
    • soups & Salads
    • Crockpot Recipes
    • Entrées
    • Comfort Foods
    • Sweet Tooth
  • Blog
  • CONTACT

The Richmond avenue

simple recipes + simple ingredients

recipes

Roasted Edamame

June 21, 2016

We’re almost completely settled into our new house, and our meals the last few weeks have looked more like a smorgasboard of food than actual dinners.

And I secretly love it and wish life was like this all the time.

Popsicles for breakfast? Cheese for dinner? Where do I sign up?!

My favorite night yet was an array of random bites. We had eggplant pizzas, bread and wine and cheese, pâté, and these roasted edamame beans. (I guess you could call it tapas. But at our house we call it: “we’re hungry and cranky and the game is on and this is all that’s left in our fridge.”)

Edamame, a soybean found in Japanese, Chinese, Korean, and Hawaii cuisine, is typically steamed and sprinkled with sea salt, but I found a recipe I’d saved that roasted the beans with olive oil, basil, chili powder, onion salt, cumin, and paprika.

I had a couple of bags in the freezer, so I doubled the recipe, microwaved them for a few minutes to thaw them, and popped them out of their shell when they cooled. Dry them off and combine them with the oil and seasonings and bake them for about 15 minutes. After baking, their texture is not necessarily crispy, but they absorb the flavors beautifully and would be great addition to any meal or as a mid-day snack!

Roasted Edamame
2016-06-21 10:45:58
Serves 5
Save Recipe
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tbsp olive oil
  2. 1⁄2 tsp dried basil, crushed
  3. 1 tsp chili powder
  4. 1⁄2 tsp onion salt
  5. 1⁄2 tsp ground cumin
  6. 1⁄4 tsp paprika
  7. 1⁄4 tsp black pepper
  8. 2 (10 ounce) packaged ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)
Instructions
  1. Preheat oven to 375°F.
  2. 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.
  3. Serve hot as a vegetable side dish or cooled as a snack.
Adapted from Food.com
Adapted from Food.com
The Richmond avenue https://therichmondavenue.com/

 J

 

 

Share this:

  • Print

Share

Share
Tweet
Email
Pin
Comment
Previous
Next

Your comments make my day. Thank you! Cancel reply

  1. Lynz Real Cooking says

    June 21, 2016 at 3:24 pm

    I am so glad you are settled into your new place! This looks really good. My son made a bag of these for me to try and they were nice. I would like to find a more flavorful way to make them, this sounds really good!

    Reply
    • Jasmine says

      June 21, 2016 at 3:39 pm

      Thank you, friend! Moving is always a lot of work, so we’re trying to get everything unpacked as quickly as possible!

      Reply
  2. John says

    June 21, 2016 at 3:45 pm

    Looks very tasty! ☀️❤️

    Reply
    • Jasmine says

      June 22, 2016 at 9:45 pm

      Thank you, John!

      Reply
  3. cookingwithshy says

    June 21, 2016 at 3:58 pm

    Normally eat them just steamed…the herbs and spices add a great twist to yours…super like!!!

    Reply
    • Jasmine says

      June 21, 2016 at 5:53 pm

      Thank you, Shy! That’s normally how I eat mine too – this was a fun change!

      Reply
  4. nutmegandwhiskey says

    June 21, 2016 at 4:44 pm

    Mmmmmmm! This sounds like a really easy tasty snack! I’m not sure I’ve ever had straight up edamame beans, but…. I feel like this spice blend would also be good on chickpeas??

    Reply
    • Jasmine says

      June 21, 2016 at 5:54 pm

      Thank you!! I bet it would be delicious on roasted chickpeas!! 🙂

      Reply
  5. Nurse Kelly says

    June 22, 2016 at 11:04 am

    Love them steamed – thank you for the recipe, will try for sure! 🙂

    Reply
    • Jasmine says

      June 22, 2016 at 1:12 pm

      They’re good every which way! Thanks, Kelly – I hope you like them! 🙂

      Reply
  6. Rachel says

    June 22, 2016 at 11:59 am

    Isn’t it so fun & romantic to have nights like that?! You’ll remember those nights 😀 Especially with these lil guys on the menu – YUM!

    Reply
    • Jasmine says

      June 22, 2016 at 9:45 pm

      It really is! It’s already becoming one of my favorite memories 🙂

      Reply
  7. This Cake is Desi says

    June 22, 2016 at 9:33 pm

    This looks really good, we never had these in Pakistan before but now we have a wider variety of ingredients in big stores.I saw these the last time I went, My girls live in different countries and my eldest is a huge fan of Asian ingredient. I’m sure she would love it , I’ll forward this to her.

    Reply
    • Jasmine says

      June 22, 2016 at 9:45 pm

      It’s so amazing that food that is predominately found in one area can make itself around the world. 🙂 Thank you for stopping by and sharing!!

      Reply

Sign up to receive new recipes via email:

Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

Type Keywords to Search:

  • Bloglovin
  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Banana Crumb Muffins
  • Baked Fish Tacos with Creamy Avocado Dressing
  • Chicken Tomatillo Soup
  • Chocolate Palmiers
  • Chocolate Chip Banana Bread

Popular Recipes

Lemon Blueberry Olive Oil Greek Yogurt Cake
Skinnytaste's Beef & Broccoli
Julia Child's Eggplant Pizza
Eggnog French Toast
Whiskey Glazed BBQ Bison Burgers with Blue Cheese
Creole Chicken, Sausage, and Shrimp Gumbo
Chicken, Sausage, and Potato Roast
Pad Grapow (Thai Basil Chicken)
Ancho Chili Stuffed Sweet Potatoes
Lola's Chicken Adobo

therichmondavenue

Wishing you and yours a Merry Christmas and a Happ Wishing you and yours a Merry Christmas and a Happy New Year!
I know we’ve exhausted all of the baked banana r I know we’ve exhausted all of the baked banana recipes this quarantine, but if you have it in you to try one more, let it be this one! Recipe shared in bio.
Our Baked Fish Tacos with Avocado Dressing now up Our Baked Fish Tacos with Avocado Dressing now up on the blog! Link in bio. 🌮
Already thinking about these leftovers! Tonight’ Already thinking about these leftovers! Tonight’s dinner - @thedefineddish’s Peruvian-inspired whole roasted chicken and @inagarten’s roasted garlic potatoes.
Carbonara night 🍝 Carbonara night 🍝
Tonight’s easy one pot dinner: chicken thighs sa Tonight’s easy one pot dinner: chicken thighs sautéed with sun-dried tomatoes, cherry tomatoes, asparagus, and homemade basil pesto, then tossed with tortellini.
Tonight’s edition of cleaning out our fridge res Tonight’s edition of cleaning out our fridge resulted in some easy one pot dishes: pancit canton and chicken fried rice.
I saw a sign this morning that read: “The weathe I saw a sign this morning that read: “The weather went from 90 to 55 like it saw a state trooper,” and truer words were never spoken. This chilly Texas temperature has us in the mood for @lisa_allen’s Chicken Tomatillo Soup, now featured in today’s post!
The beautiful French palmier cookie is light, cris The beautiful French palmier cookie is light, crispy, buttery, flaky, and only slightly sweet, making it the perfect accompaniment to a steaming cup of tea. It’s also surprisingly easy - using only 5 simple ingredients. Check out the link in the bio for the recipe!
Still dreaming about this water-to-table platter o Still dreaming about this water-to-table platter of crab, mussels, clams, and shrimp, served over garlic noodles and buttered pan-seared fingerling potatoes. (Not pictured: the clam chowder and calamari that was already devoured!).
Turkish coffee to go with our...coffee. ☕️ #Mu Turkish coffee to go with our...coffee. ☕️ #MustBeMonday
The crudités platter at @terraincafe, served alon The crudités platter at @terraincafe, served alongside their green chickpea hummus.
Why is it that when romaine lettuce gets recalled Why is it that when romaine lettuce gets recalled I don’t touch the thing for a year and a half but I will happily eat raw cookie dough by the spoonful? Turns out the same goes for this Chocolate Chip Banana Bread! New blog/recipe post now up.
I was flying solo this week while T was out of the I was flying solo this week while T was out of the country, so my mom flew in to help out with the kids. Turns out she also filled our kitchen with all of my favorite Bengali and Filipino dishes from my childhood - from chicken curry and dal to pancit and chicken sotanghon soup. It goes without saying that our hearts and bellies are full!
Afternoon tea at @lovejoys_redwoodcity (and possib Afternoon tea at @lovejoys_redwoodcity (and possibly the best scones I’ve ever had!). ☕️ #redwoodcity
Load More... Follow on Instagram

Categories

  • blog
  • books
  • Holidays
  • recipes

Follow the Richmond Avenue

  • Bloglovin
  • Instagram

Popular Posts

  • Lemon Blueberry Olive Oil Greek Yogurt Cake
  • Skinnytaste's Beef & Broccoli
  • Julia Child's Eggplant Pizza
  • Eggnog French Toast
  • Whiskey Glazed BBQ Bison Burgers with Blue Cheese

Copyright 2021 | Managed by: Seattle Web Works | Site design handcrafted by Station Seven