Let’s pick winners for some of the previous cookbook giveaways, shall we? First up, that gorgeous Canyon Ranch Nourish cookbook is going to Angie Kanter! Angie, please drop us an email with your mailing address so we can ship this book out to you! Everyone else, at least you can make these Roasted Edamame from the book, and you still have time to enter some of our open giveaways…
If we could, we would snack on Flamin Hot Cheetos all afternoon.
Who are we kidding? We could.
But we aren’t going to. At least not right now, during February, National Heart Health Month. While we’re pretty sure medical scientists have proven that “spice” is good for our health, we don’t think that the neon “flamin hot” red nuclear fallout dust on our favorite Cheetos qualifies.
Edamame, however, is very healthy. We don’t need to go into the details about why and which body part. It just is. So we’re shoving into our faces snacking on these Roasted Edamame by the bowlful.
Please don’t talk to us about moderation night now.
from the Canyon Ranch Nourish Cookbook
makes six ½-cup servings (but for the likes of us, that’s actually just one very big 3-cup serving ;) )
1 pound frozen shelled edamame
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1½ teaspoons extra virgin olive oil
Preheat oven to 400 degrees F. Lightly Spray baking sheet with canola oil spray.
Thaw and drain edamame in a colander. Pat dry.
Toss the edamame, salt, pepper and olive oil in large bow. Spread the edamame evenly on the baking sheet and roast for 50 to 60 minutes, or until golden.
Nutrition Information (as printed in the cookbook)
each ½-cup serving contains:
carbohydrates: 10 g
fat: 7 g
protein: 11 g
sodium: 129 mg
fiber: 4 g