Food & Cooking Recipes Quick & Easy Recipes Dry-Roasted Edamame with Cranberries Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print