Roasted Chile-Spiced Edamame

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield: 5 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 28%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 8.7g
  • Carbohydrate: 10.9g
  • Fiber: 4.8g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 393mg
  • Calcium: 59mg

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

  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.
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