Roasting vegetables is something I love to do, and this recipe was so fun to make.
Probably I loved making this recipe so much because I liked to toss the small edamame while it was roasting, and I liked stirring and incorporating the cranberries into the roasted edamame.
First, gather your ingredients. There are only four!
Once the roasted edamame is completely cooled, stir in the dried cranberries and enjoy!
Dry Roasted Edamame with Cranberries
1 1/2 cups frozen shelled edamame, thawed
2 teaspoons olive oil
1/3 cup dried cranberries
Preheat oven to 425F.
Arrange edamame across a baking sheet and toss with the olive oil and salt. Roast in the oven 20-22 minutes, until golden, stirring 2-3 times.
Allow edamame to cool before combining with the cranberries.
Store in an airtight container up to 5 days.