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Roasted Chile-Spiced Edamame

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 5 servings (serving size: about 1/4 cup)

Ingredients

  • 1 (14-ounce) package frozen blanched shelled edamame (green soybeans), thawed
  • Cooking spray
  • 1 tablespoon New Mexico red chile powder or chili powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground red pepper

Nutrition Information

  • calories 113
  • caloriesfromfat 28 %
  • fat 3.5 g
  • satfat 0.4 g
  • monofat 0.7 g
  • polyfat 1.7 g
  • protein 8.7 g
  • carbohydrate 10.9 g
  • fiber 4.8 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 393 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 350°.

  2. Arrange edamame in a single layer on a baking sheet, and coat with cooking spray. Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to coat.

  3. Bake edamame at 350° for 1 1/2 hours, stirring beans every 30 minutes.