Chile-Roasted Edamame

Name: Chile-Roasted Edamame
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 2 or 3 servings
Cuisine: american
Ingredients: 1 (12-ounce) package edamame; 2 teaspoons olive or vegetable oil; 1/4 teaspoon dried basil, crushed; 1/2 teaspoon chile powder; 1/4 teaspoon each onion salt and ground cumin; 1/8 teaspoon each paprika and black pepper

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Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 or 3 servings

Level: Easy
Total: 25 min

Prep: 5 min
Cook: 20 min

Yield: 2 or 3 servings

Ingredients

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1 (12-ounce) package edamame

2 teaspoons olive or vegetable oil

1/4 teaspoon dried basil, crushed

1/2 teaspoon chile powder

1/4 teaspoon each onion salt and ground cumin

1/8 teaspoon each paprika and black pepper

Directions

Split the edamame pods and release the beans into a bowl. Discard the pods. Stir together the oil, basil, chile powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat. Arrange the beans in a single layer in a shall baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.