Dry-Roasted Edamame with Cranberries
A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch. For a shortcut, substitute 3/4 cup store-bought roasted edamame for the homemade.
Whole Living, April 2012
- Yield Makes 1 cup
- 1 cup frozen shelled edamame, thawed
- 1 teaspoon extra-virgin olive oil
- Coarse salt
- 1/4 cup dried cranberries
- Heat oven to 425 degrees. Arrange edamame on a baking sheet and drizzle with oil. Season with salt. Roast, stirring occasionally, until crisp and golden, 20 to 22 minutes. Let cool. Toss with cranberries.
Store in an airtight container for up to 5 days.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.