12 oz. frozen edamame, shelled2 teaspoon olive oil
½ teaspoon chili powder
¼ teaspoon onion salt
¼ teaspoon ground cumin
⅛ teaspoon paprika
⅛ tablespoon black pepper
Preheat oven to 375˚. Stir together the oil and spices in a small bowl. Toss the beans in the oil-spice mixture until well coated. Arrange beans in a single layer on a cookie sheet. Roast, uncovered, 12-15 minutes, stirring once, until the beans begin to brown. Refrigerate any leftovers.
Notes:
This can be eaten hot or cold. Makes a great snack.
