Chile-Roasted Edamame

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Chile-Roasted Edamame

Source: Food TV

 

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

 

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.

 

Yield: 2 or 3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes