June 10, 2019

Easy roasted edamame (mukimame)

Finished bowl of roasted shelled edamame with sea salt.

Make an easy side dish, appetizer, or snack using frozen shelled soy beans right from the freezer. You don't even need to thaw them first - just take them from the freezer right to the oven!

I like to make a bowl of these when we have Asian inspired meals and put the bowl in the middle of the table for everyone to munch on and share while we eat. The kids love these kind of family style dishes where they can help themselves and soybeans are a favorite in our house.

Shelled soy beans are also referred to as mukimame (while edamame is generally used while still in their pods). I'm using edamame here as it is a more familiar term for many people. Either way, they are a simple and tasty snack! 

We frequently have bowls of steamed edamame in the pods as my kids love those. This version adds a nice twist of texture and flavor to soy beans.

Roasting the soybeans allows the outside gets golden and toasty flavored, while the inside stays creamy. I like mine topped with a fair amount of sea salt, but you can do this part to taste. 
You can also top them with some toasted sesame seeds for a bit of added flavor and crunch, and to compliment to toasted sesame oil.
The best part of this recipe is that you roast them straight from the freezer. There's no need to thaw them first. They go right onto the baking sheet without any need to thaw them beforehand. This makes for an easy side dish or appetizer that gets to the table quickly.  

I love incorporating beans into our meals for an inexpensive protein option. These roasted soy beans are something that the whole family enjoys.

Bowl of finished edamame with a hand holding three soybeans.

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Yield: 4 servings

Easy Roasted Edamame


  • 2 cups frozen shelled soy beans
  • 2 teaspoons olive oil
  • 2 teaspoons roasted sesame oil
  • sea salt, to taste


How to cook Easy Roasted Edamame

  1. Preheat the oven to 450 degrees.
  2. Drizzle the olive oil on a rimmed sheet pan. Spread out the frozen edamame on top. Drizzle with the sesame oil.
  3. Roast on the lower rack of the oven for about 12-15 minutes, stirring halfway through. They are ready when they are golden and tender.
  4. Season with sea salt, to taste. Serve immediately.
Created using The Recipes Generator

Give these a try soon and see how your family likes them! Let me know in the comments below.

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Finished close-up of a bowl of roasted soy beans.

This post was originally published in 2019 and has been updated in 2022 with new text and more to improve reader experience.
Check out these other bean recipes:



  1. They look so GOOD! I can't remember when I last time had some edamame...

  2. I haven't had roasted edamame in ages! And it's such a good dish. Terrific recipe -- thanks.

  3. We like edamame, but I've never roasted it. That looks so good and I can't wait to try it!

  4. Oh Amy, this roasted edamame looks great...I love the simplicity of it. Have a lovely rest of the week!

  5. It looks like a great dish! I've never roasted them so this is a must try! Take care

  6. Oh, I only had them boiled. Thanks for sharing the roasted edamame.So easy!

  7. Amy , roasted edamame is utterly delicious. And, as you mentioned in your post, it's a wonderful snack when serving Asian food - around here the frozen beans are not easy to find and even my favorite Asian markets always quickly runs out of them but when I can get them I always do - your recipe looks wonderful!

  8. I love edamame but I've never had them roasted!

  9. I now use mukimame in my fried rice every time instead of peas. Love that little extra texture and flavor.

  10. Cannot wait to try this! I'm pretty sure I'm going to love it!

  11. The first time I had roasted edamame I couldn't believe how delicious it was. This is such an easy recipe and my family loves it!

  12. I enjoy Edamame, but I can't think if I have ever had it roasted and now I know I need to! These look SO good!!

  13. This looks delicious! Question: if you add sesame seeds, would you add them before or after roasting?

    1. I'd shake it on after because sesame are generally already toasted and I wouldn't want them to burn.


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