Dry Roasted Edamame and Cranberry Mix

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.

Dry Roasted Edamame and Cranberry Mix
Recipe type: snack
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
A tasty and healthy year-round snack.
  • 1 cup frozen shelled edamame, thawed
  • 1 teaspoon extra virgin olive oil
  • Coarse salt
  • ¼ cup dried cranberries
  1. Heat oven to 425 degrees.
  2. Arrange edamame on baking sheet and drizzle with olive oil and salt.
  3. Roast stirring occasionally, until crisp and golden on the outside (approximately 20 minutes).
  4. Let cool.
  5. Toss with cranberries and store in an airtight container for up to 5 days.



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