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Gallery Dry-Roasted Edamame with Cranberries Credit: Johnny Miller Recipe Summary Servings: 4 Yield: Makes 1 cup
Ingredients Ingredient Checklist 1 cup frozen shelled edamame, thawed 1 teaspoon extra-virgin olive oil Coarse salt 1/4 cup dried 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.
Gallery Dry-Roasted Edamame with Cranberries Credit: Johnny Miller
Recipe Summary Servings: 4 Yield: Makes 1 cup
Gallery
Dry-Roasted Edamame with Cranberries Credit: Johnny Miller
Dry-Roasted Edamame with Cranberries
Credit: Johnny Miller
Dry-Roasted Edamame with Cranberries
Recipe Summary Servings: 4 Yield: Makes 1 cup
Recipe Summary
Servings: 4 Yield: Makes 1 cup
Servings: 4
Yield: Makes 1 cup
4
Makes 1 cup
Ingredients
Ingredients
- 1 cup frozen shelled edamame, thawed 1 teaspoon extra-virgin olive oil Coarse salt 1/4 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.
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.
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All Reviews for Dry-Roasted Edamame with Cranberries
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Dry-Roasted Edamame with Cranberries
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
