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
Dry-Roasted Edamame with Cranberries

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

Store in an airtight container for up to 5 days.


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