I’m on vacation with my family right now, far from home, and I just enjoyed a snack of Dry-Roasted Edamame with Cranberries. I smiled as it made me think about a recipe I made years ago when I first started writing this blog.
It’s amazing to me that I hadn’t even tried edamame until college. But, I do remember it was love at first taste. And, with a little sea salt, these beans can go a long way- not to mention all of the high nutritional and health benefits they boast*:
- Just one half cup of these green beans is equal to 9 grams of fiber. In layman’s terms (for me), that’s the same as four (4) slices of whole wheat bread!
- They’re a natural source of antioxidants
- They contain no cholesterol
- They have very little saturated fat
- They contain 30% protein–80% higher than mature soybeans
This snack is easy, tasty and healthy. You must give it a try. It might just become your go-to snack.
- 1 cup frozen shelled edamame, thawed
- 1 teaspoon extra virgin olive oil
- Coarse salt
- ¼ cup dried cranberries
- Heat oven to 425 degrees.
- Arrange edamame on baking sheet and drizzle with olive oil and salt.
- Roast stirring occasionally, until crisp and golden on the outside (approximately 20 minutes).
- Let cool.
- Toss with cranberries and store in an airtight container for up to 5 days.