Roasted sriracha edamame

Heather Disarro

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Need a snack for movie night? Roasted sriracha edamame to the rescue! Garlicky, spicy, salty and roasted — this snack has it all!

roasted sriracha edamame

Roasted sriracha edamame

Makes about 2 cups


  • 1 (14 ounce) bag frozen shelled edamame, thawed
  • 2 tablespoons sriracha
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  1. Preheat oven to 400 degrees F.
  2. Spray a large baking sheet with nonstick spray. Set aside.
  3. Spread the edamame over paper towels in 1 layer and gently pat dry.
  4. In a large bowl, whisk together the sriracha, olive oil, garlic and salt.
  5. Pour the dried edamame into the sriracha mixture. Toss to coat
  6. Spread the edamame in a single layer on the prepared baking sheet.
  7. Roast for 30-45 minutes, stirring every 5-7 minutes, until brown and crisp.
  8. Allow to cool completely before serving and before storing.
  9. It is best to eat these the day of making them, but they can be stored in an airtight container for up to a week.

More fantastic edamame recipes

Edamame succotash
Green hummus edamame
Edamame and pea pasta with goat cheese and herbs

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.