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!
- 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
- 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: