Today we're getting ready for game day spreads with this roasted edamame appetizer that I plan to eat allllll month long!
Ah welcome February! The month of watching parties for the Super Bowl, the Grammy's, and the Academy Awards. Whether you plan to watch one or all three - or even if you care about neither but just want to hang out with family and friends - we all can look forward to the FOOD. I'm looking at you, roasted edamame with a punch of spicy togarashi, a sprinkle of smoked sea salt, and a pucker of freshly squeezed lime juice. You're the one-size-fits-all party food that will enthrall the foodies, delight the gluten-free folks, indulge the waist-line watchers, and make the vegans swoon. Yes indeed friends, there's something for everyone here and a whole lot to get excited about.
What I LOVE about this recipe:
- FLAVOR - Togarashi is a seven-spiced blend powerhouse that is common in the kitchen of Japanese households. It's essentially a chili pepper blend that contains citrus zest, nori, and various seed types. Buy it here (affiliate link), in the bulk section of your favorite specialty food store, or make your own. Smoked sea salt can be found in most well-stocked grocery stores - a little goes a long way!
- FEAST for the eyes - if you're tired of the standard veggies and hummus party platter, add a pop of vibrant color to your meat and cheese-heavy party spread with this dish.
- FULLNESS - ok, here's where the health nerd comes out in me. Whether you realize it or not, edamame is a great source of lean protein and is really high in fiber. It's also really low in calories, which makes it a great option for munching on throughout a party. Fill up on this, and then try a little bit of higher calorie foods.
- FUN to make - I mean, what recipe that's only 5 ingredients and ready in 15 minutes isn't fun to make??? Minimal prep and clean up? Sign me up!
Roasted Edamame with Togarashi and Smoked Sea Salt
- 1 16 ounce bag of frozen edemame in the shell, thawed (just transfer the bag from the freezer to the fridge 8-12 hours before you make the recipe)
- 1 tablespoon olive oil
- 1 teaspoon Japanese togarashi seasoning
- ½ teaspoon smoked sea salt
- The juice of 1 lime
Other seasoning suggestions:
- Smoked paprika + Kosher Salt
- Furikake + toasted sesame oil
- Chaat masala spice blend
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Place edemame on the baking sheet. Drizzle the olive oil on top, then sprinkle on the togarashi and sea salt. Toss to combine and evenly coat the edemame pods.
- Roast the edemame for 10-12 minutes until slightly blackened, stirring halfway through cooking.
- Remove from oven and sprinkle the juice of ½ a lime on top, tossing to coat. Serve hot!
- Leftovers are delicious cold and will keep in the refrigerator for up to 3 days.
Here's an affiliate link to my fun galvanized cake stand in the photos:
If you make this recipe, I'd love to hear about it! Leave a comment below or post a pic to Instagram or Facebook with the tag #sweetcayenne - it's always great to connect with you!
This is probably a silly question: Do you eat the shell? I think not--right?
Whitney Reist says
You are right, Marilyn! You do not eat the shell - just pull the pods out with your teeth. Great question!
This looks so yummy, my husband and I love edamame! I just have one questions, are they still easy to eat once they are roasted. Nice blog! 🙂
Whitney Reist says
Hi Leslie! Yes - they are super easy to eat once they are roasted - they slide right out of the pods. You can also enjoy the leftovers cold from the fridge the next day without reheating. Such a great snack to make a big batch of for the week!
chelsea jacobs says
This looks amazing! I make edamame all the time, but I never really branch out beyond salting it. I'll have to try this!
Whitney Reist says
You will love this version, Chelsea - it's so easy! Let me know if you find other seasonings you like on it!