Roasted Edamame with Togarashi and Smoked Sea Salt
Roasted Edamame with Togarashi and Smoked Sea Salt is a fun, waist-line friendly recipe that's great for parties, snacks, and game-day spreads. With only 5 ingredients, in comes together in 15 minutes and is packed with flavor!
Keyword: Roasted edamame
116 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)
1teaspoonJapanese togarashi seasoning
½teaspoonsmoked 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.