Roasted edamame and cranberry mix

I love this snack because it’s a great mix of sweet and salty. It’s also appealing because I much prefer edamame over nuts, and roasting them makes them slightly crunchy so you still get a lot of texture. More bonus points: it's a healthy snack that the husband likes.

The great thing about putting together an easy mix like this is that the portions are whatever you desire. If you like more of the salty, go heavy on the edamame. If you prefer the sweet, add some extra cranberries.

Dry-roasted edamame and cranberry mix
(Recipe adapted from Shutterbean, which is a recipe adapted from Whole Living Magazine)

Frozen shelled edamame, thawed
Extra virgin olive oil
Coarse salt (I just used regular salt)
Dried cranberries Heat oven to 425F.

Arrange edamame on baking sheet and drizzle with olive oil and sprinkle with salt. Toss to coat and roast in the oven for 20 minutes, stirring occasionally. Let cool and mix with cranberries.