These roasted edamame are completely and utterly addictive, which is trouble if guests are coming in an hour and you can't stop nibbling on them. They're crunchy on the outside and chewy in the middle. The sweet flavor of the edamame is balanced by sea salt and freshly-cracked black pepper. You might want to make a double batch.
This recipe is a riff on roasted chickpeas, another favorite party snack. You start with a bag of shelled frozen edamame, toss the beans with some olive oil and spices, and throw them in a hot oven on a sheet pan. Over the next half hour, the insides go from creamy to wonderfully chewy while the outside puffs and crisps. The flavors concentrate and take on nuances of roasted nuttiness.
If you have time, thaw the edamame for an hour or so in a strainer over a bowl (to catch the melting liquid) before baking. This will reduce the roasting time.
Preheat the oven to 375°F.
Pour the edamame in a strainer and run under warm water for a few seconds to melt any ice crystals. Spread the edamame on a clean dish towel and pat gently with another dish towel to dry them as much as possible.
In a mixing bowl, toss the edamame with the olive oil, salt, and pepper (or other seasonings). Taste one of the edamame and add more seasonings if desired.
Spread the edamame in a single layer on a sheet pan and roast for 30-40 minutes. Stir every 10 minutes and watch for the edamame to begin puffing and turning golden-brown. Their color will also darken, the exterior will be dry, and you'll hear them "singing" as steam escapes from inside the bean.
Remove the pan from the oven and transfer the roasted edamame to a serving bowl. They are best if eaten within a few hours of roasting.