Friday, July 13, 2012

Dry Roasted Edamame with Cranberries



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! 

Arrange the edamame on a baking sheet, 

and toss with the olive oil and salt.





















Now, roast! 


Once the roasted edamame is completely cooled, stir in the dried cranberries and enjoy!





Dry Roasted Edamame with Cranberries 
from Shutterbean

Ingredients:
1 1/2 cups frozen shelled edamame, thawed
2 teaspoons olive oil
salt
1/3 cup dried cranberries

Directions:
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.

3 comments:

  1. I'd never think to combine edamame and cranberries in a million years! What an intriguing combination.

    ReplyDelete
  2. Cranberries makes brings out the taste to another level. Nice combo

    ReplyDelete
  3. What an interesting combination! It actually sounds like a great Thanksgiving side dish.

    ReplyDelete

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