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Dry-Roasted Edamame with Cranberries


A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch.

  • Servings: 4
  • Yield: Makes 1 cup

Photography: Johnny Miller

Source: Whole Living, April 2012


  • 1 cup frozen shelled edamame, thawed
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt
  • 1/4 cup dried cranberries


  1. 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.

Cook's Notes

For a shortcut, substitute 3/4 cup store-bought roasted edamame for the homemade. Store in an airtight container for up to 5 days.

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