Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and set it aside.

Rinse the edamame under cold water and pat them dry with a paper towel. Add them to a bowl and toss with 1 tablespoon of olive oil, salt, and black pepper until they're evenly coated.

Spread the edamame out in a single layer on the prepared baking sheet. Roast them in the preheated oven for 15-20 minutes, or until they're tender and slightly caramelised. You'll know they're done when they're lightly golden brown and have a satisfying crunch.

While the edamame is roasting, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Add the chopped onion and cook until it's translucent and fragrant, about 5 minutes.

Add the minced garlic and grated ginger to the saucepan and cook for another minute, stirring constantly to prevent burning.

Stir in the red pepper flakes, soy sauce, and honey. Bring the mixture to a simmer and cook for 2-3 minutes, or until it's slightly thickened.

Remove the edamame from the oven and toss them with the spicy sauce until they're evenly coated.

Transfer the edamame to a serving dish and garnish with chopped cilantro, if desired. Serve warm and enjoy!