Roasted Chile-Spiced Edamame

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield:

5 servings (serving size: about 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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

Note:

January 2003