Dry Roasted Edamame w/ Cranberries
makes almost 2 cups
(recipe slightly adapted from Whole Living Magazine)
- 1 1/2 cup frozen shelled edamame, thawed
- 1 1/2 teaspoons extra-virgin olive oil
- coarse salt (I used Himalayan salt!)
- 1/3 cup dried cranberries
Heat oven to 425F. Arrange edamame on a baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with salt and roast in the oven for 20 to 22 minutes, stirring occasionally. Edamame will be crisp & golden. Let cool and toss with cranberries and store in an airtight container for up to 5 days.