The traditional method of eating edamame as a snack is to boil the pods for a few minutes, drain them, salt them (or not) and put them out in a bowl. Terrific! Here’s another method. Not quite as simple–the beans must be shelled first, but the payoff is a richer, deeper flavor. Depending on how many beans you have, you may want to make this in a toaster oven (a standard baking sheet holds about 2 1/2 c beans). If you have more than 1 c of beans, increase the oil and salt accordingly. These are best eaten warm or at room temperature.

1 c shelled edamame
1 t vegetable oil
1/2 t salt
black pepper, to taste
any spices you may like, to taste,optional

1. Preheat oven to 400°F. Toss all ingredients and spread on a suitably sized baking sheet or pie pan. Roast until well browned in spots and crispy, 12 – 15 minutes. Let cool a bit before transferring to a bowl and serving.