Preheat the oven to 375°F (190°C), and line a baking sheet with parchment paper or a non-stick sheet.
Place the frozen edamame in a strainer and run under warm water for a few minutes to remove ice clumps. Transfer the edamame to a rimmed baking sheet. Pat dry with a paper towel to remove any excess water. Add the oil and salt to the beans, then toss to combine. Spread the beans into a single, even layer on the pan.
Roast, stirring occasionally, for 30 to 40 minutes, or until the beans turn golden brown and puffy.
Serve immediately. The beans will lose their crunchy texture as they cool.