Roasted Edamame with Sea Salt

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Bring a large pot of water to a boil. Add 16 oz of frozen edamame pods and boil for 3 minutes until just thawed.

Drain the edamame thoroughly in a colander and pat dry with paper towels to remove excess moisture. This helps achieve better roasting results.

In a large mixing bowl, combine 2 tbsp of extra virgin olive oil, 1/2 tbsp of sea salt (reserve the rest for finishing), 1 tsp of garlic powder, 1/2 tsp of smoked paprika, and 1/4 tsp of black pepper.

Add the dried edamame pods to the bowl and toss thoroughly to coat each pod with the seasoning mixture.

Spread the seasoned edamame in a single layer on the prepared baking sheet, ensuring they're not overcrowded.

Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the pods are slightly browned and crispy on the edges.

While the edamame is roasting, in a small bowl, combine 1 tsp of lemon zest, 1 tbsp of fresh lemon juice, and 1 tbsp of toasted sesame seeds.

Remove the edamame from the oven and immediately toss with the lemon-sesame mixture.

Sprinkle with the remaining sea salt and 1/4 tsp of red pepper flakes while still hot.

Allow to cool for 5 minutes before transferring to a serving bowl. Serve warm or at room temperature.