If you’re not a fan of tofu or soy milk but still want to work some soy into your diet, roasted soybeans may be the answer. Roast either dried soybeans or edamame, the immature green soybeans typically sold frozen. Experiment with spices and herbs for endless variations on the basic roasting technique. Serve roasted soybeans as an appetizer, add them to salads or trail mixes, or munch on them as a healthy snack when you’re craving some crunch.

Things You'll Need

Roast Dried Soybeans

Place dried soybeans in a colander. Rinse them under running water, and remove and discard pebbles or bits of debris.

Place the soybeans in a large pot and fill it with enough cold water to cover the beans.

Soak the soybeans for at least eight hours. Drain them in the colander and rinse them again.

Preheat the oven to 350 degrees Fahrenheit.

Arrange the soybeans in a single layer on a rimmed baking sheet, using one sheet for every 2 cups of beans.

Roast the beans in the oven for 15 minutes.

Continue to roast the beans, stirring them with a wooden spoon every five minutes, until they are golden brown, approximately 25 to 35 minutes.

Choose herbs and spices and place them in a paper bag. Add the warm roasted beans to the bag and shake to coat. Remove the beans, give them a light coating of nonstick cooking spray and return them to the bag for another shake.

Cool the roasted soybeans and store them in an airtight container.

Roasting Edamame

Place the frozen shelled edamame in a colander. Put the colander over a bowl or in the sink and allow the soybeans to thaw for one hour.

Rinse the edamame under warm water. Place the beans in a single layer on a dish towel and use another towel to pat them dry.

Put the edamame in a large bowl. Add olive oil, using 2 teaspoons for every 16 ounces of beans.

Add seasonings, such as salt, freshly ground pepper, chili powder, paprika, curry powder or Chinese five spice powder. Plan to use 1 to 2 teaspoons of seasoning for 16 ounces of edamame. Toss the edamame with your hands to thoroughly coat each bean.

Arrange the edamame in a single layer on a rimmed baking sheet. Roast in an oven preheated to 375 degrees Fahrenheit for 30 to 40 minutes. Use a wooden spoon to stir the beans every 10 minutes.

Remove the roasted edamame from the oven when they turn golden brown. Serve them immediately or no more than two hours after roasting.