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Skillet-roasted Edamame





Yields
Makes about 4 cups

Smoky, salty, and addictive, these soybeans were inspired by a recipe for griddle-roasted peas in the pod in My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (University of California Press, 2007) by Niloufer Ichaporia King. Prep and Cook Time: 10 minutes.

 1 pound fresh or frozen edamame (soybeans) in the pod
  Sea salt
Step 1
1

If using fresh edamame (skip this step with frozen soybeans), bring a large pot of salted water to a boil. Add edamame and boil 2 minutes. Drain and let cool.

Step 2
2

Heat a large skillet (preferably cast iron) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. To eat, pop peas out of pods with your fingers or teeth.

Step 3
3

Note: Nutritional analysis is per 1/2-cup serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 65Calories from Fat 38
% Daily Value *
Total Fat 2.8g5%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 18mg1%
Total Carbohydrate 5g2%

Dietary Fiber 2.8g12%
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.