Food & Cooking Recipes Quick & Easy Recipes Dry-Roasted Edamame with Cranberries By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Yield: 1 cup A nice break from nuts, edamame give this unconventional trail mix a satisfying crunch. Ingredients 1 cup frozen shelled edamame, thawed 1 teaspoon extra-virgin olive oil Coarse salt ¼ cup dried cranberries Directions 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. Print