Dry-Roasted Edamame with Cranberries

This healthy snack comes together in less than five minutes and is a great alternative to a bowl of mixed nuts. You can roast the edamame yourself, but we’ve experienced inconsistent results with attempts in the past. Sometimes you get the lasting cripsy result you’re hoping for and sometimes you end up with semi-soft edamame again after half a day. Therefore, we’ve left the dry roasting to the experts and opt to just buy dry-roasted edamame from the store. Seapoint Farms is a reliable brand that you should be able to find in well-stocked grocers or online.

This recipe is inspired by Martha Stewart’s Dry-Roasted Edamame with Cranberries. Her recipe includes the method for roasting the edamame and just salt for the seasoning. No offense to Martha, but it’s a little plain. We think that a little extra seasoning goes a long way here. The cinnamon, cloves, and lemon zest are also a great nod to Fall and Winter. You can also try the seasoned mix as a topper for goat cheese - spread some cheese on a cracker and top with a little of the edamame and cranberry mixture.

Yield: about 1 1/2 cups

Some of the links on this page are affiliate links, meaning at no additional cost to you, we'll earn a commission if you click through and a make a purchase.

Ingredients

• 1 cup dry roasted edamame

• 1/2 cup dried cranberries (make sure the dried cranberries you’re using are reasonably fresh and not reminiscent of little rocks)

• 1 lemon (for zest only)

• 1/8 teaspoon ground cinnamon

• Tiny pinch of ground cloves (about 1/16 teaspoon, a little goes a long way)

• Kosher salt

• Fresh ground black pepper

• Microplane grater

Instructions

In a medium bowl, combine the edamame and cranberries. Sprinkle the cinnamon and cloves over the top and toss to combine. The spices will primarily stick to the cranberries, so make sure it’s well distributed.

Using the Microplane grater, zest about half of the lemon over the top of the bowl (make sure to just remove the zest, and not the pith). Wrap up the rest of the lemon and store in the fridge for another use.

Season to taste with a touch of salt and few grinds of black pepper (note: if you’re using dry roasted edamame that is already seasoned with sea salt, you may not need to add any additional salt; taste before you season). Toss to combine.

The mixture will keep for a few days. Store in an air tight container.

Dry-roasted edamame with cranberries, cinnamon, cloves, and lemon zest.