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sheet pan edamame

Sheet Pan Edamame

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Sheet Pan
  • Method: Baked
  • Cuisine: Asian
  • Diet: Vegan


This sheet pan edamame with vegetables has all your favorite stir fry flavors, but it’s made in the oven! It’s a high protein recipe that is completely plant-based!



  • 16 ounces frozen shelled edamame
  • 1⁄4 cup soy sauce
  • 2 tablespoons hoisin
  • 2 tablespoons rice vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons sambal oelek chili paste or 1 teaspoon red pepper flakes (optional)
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced into 1” pieces
  • 2 large carrots, sliced into coins
  • 1 tablespoon avocado oil


  1. Preheat oven to 400 degrees.
  2. Place the frozen edamame in a large strainer and run cold water over the top. Set aside to drain.
  3. Whisk together the soy, hoisin, rice vinegar, garlic, and sambal oelek or red pepper flakes if using.
  4. On a large sheet pan, spread the vegetables in a single layer. You may need more than one pan in order to spread in a single layer.
  5.  Drizzle with avocado oil and stir to coat the vegetables evenly.
  6. Roast the vegetables for 10-15 minutes until they begin to turn golden.
  7. Remove the baking sheet from the oven and drizzle with sauce. Stir to coat.
  8. Return to oven and continue to cook for 3-4 minutes.

Keywords: Sheet Pan Edamame