Gluten Free Roasted Edamame
Crispy, smoky, and deeply savory, these roasted edamame are the kind of snack that disappears before you even sit down. A hot 425°F oven does all the heavy lifting, turning simple thawed beans into golden, slightly shriveled bites with serious crunch. Tamari stands in for soy sauce here — it delivers that same rich, umami depth while keeping things naturally wheat-free, so there's no need to scrutinize labels or worry about hidden gluten. Smoked paprika and garlic powder build a bold, layered seasoning, and a pinch of cayenne is there if you want a little heat. The key is patting the edamame completely dry before tossing them in sesame oil and spices — moisture is the enemy of crispiness, and this step makes all the difference. A final scatter of sesame seeds adds a nutty finish that ties everything together. Makes four servings, though honestly, that number is optimistic once people start snacking straight from the pan.
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Learn more →Ingredients
4 servings
- 12 oz frozen shelled edamame, thawed and patted dry
- 1 tbsp sesame oil
- 1 tbsp tamari
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or leave it unlined for maximum crispiness.
- 2
In a mixing bowl, toss the thawed, patted-dry edamame with the sesame oil, tamari, garlic powder, smoked paprika, salt, black pepper, and cayenne, if using, until evenly coated.
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