Skillet-roasted Edamame

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.

Yield: Makes about 4 cups

Ingredients

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

Preparation

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.

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.

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

Nutritional Information

Calories:

65 (38% from fat)

Protein:

6g

Fat:

2.8g (sat 0.0)

Carbohydrate:

5g

Fiber:

2.8g

Sodium:

18mg

Cholesterol:

0.0mg