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.
- 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
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.