Roasted Chile-Spiced Edamame
Photography: Photography: Randy Mayor; Styling: Melanie J. Clarke; 
| Servings:5 servings (serving size: about 1/4 cup) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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
Amount Per
Serving
- calories from fat:28 %
- carbohydrate:10.9 g
- protein:8.7 g
- calcium:59 mg
- mono fat:0.7 g
- poly fat:1.7 g
- cholesterol:0.0 mg
- sodium:393 mg
- fat:3.5 g
- saturated fat:0.4 g
- fiber:4.8 g
- iron:2 mg
- calories:113
directions
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.
