Vadouvan Roasted Edamame
- Makes roughly 2 cups
- 16 ounces frozen shelled edamame
- 2 teaspoons black truffle olive oil, or flavor of choice
- 1 – 2 teaspoons French Vadouvan Curry
- 1 teaspoon salt flakes
- 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 and spices. Save the salt to sprinkle on at the end of roasting.
Taste one of the edamame and add more seasonings if desired. Or use an oil mister to coat edamame with oil, then toss with seasonings.
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. Sprinkle with salt.
They are best if eaten within a few hours of roasting.
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