Chile-Roasted Edamame

• 1 (12-ounce) package edamame
• 2 teaspoons olive or vegetable oil
• 1/4 teaspoon dried basil, crushed
• 1/2 teaspoon chile powder
• 1/4 teaspoon each onion salt and ground cumin
• 1/8 teaspoon each paprika and black pepper

1. Split the edamame pods and release the beans into a bowl.
2. Discard the pods.
3. Stir together the oil, basil, chile powder, onion salt, cumin, paprika and black pepper in a small bowl.
4. Drizzle the mixture over the beans and toss to coat.
5. Arrange the beans in a single layer in a shall baking dish.
6. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown.
7. Serve hot as a vegetable side dish or cooled as a snack.
8. Refrigerate any leftovers.

edamame, olive, dried basil, chile powder, onion salt, paprika

Taken from www.foodnetwork.com/recipes/chile-roasted-edamame-recipe.html (may not work)