Recipe courtesy of Karen Caplan
Chile-Roasted Edamame
- Level: Easy
- Yield: 2 or 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 155
- Total Fat
- 9
- Saturated Fat
- 0
- Carbohydrates
- 10
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 0
- Sodium
- 214
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
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
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.