Friday, July 01, 2005
Roasted Chile-Spiced Edamame
Roasted Chile-Spiced Edamame(CL)
1 (14-ounce) package frozen blanched shelled edamame (green soybeans), thawed
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
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 60 to 90 minutes until crisp, stirring beans every 15 minutes.