Preheat oven to 375°F. To a medium bowl, add all ingredients and toss to coat.
Transfer to a large parchment-lined baking sheet, distributing evenly, and bake for 35 to 40 minutes, stirring after 15 minutes, until edamame are slightly brown and dry.
Let cool completely then transfer to a resealable bag or container for up to 3 weeks.
This creamy carrot cashew sauce with roasted broccoli is a healthy substitute that will fill those cheesy potato cravings. Serve it like you would any traditional cheese sauce over a baked potato or as a sauce for potato gratin or whole-grain pasta, or try serving it fondue-style accompanied by your favorite veggies, crackers, pickles or whole-grain crusty bread for dipping.
A cold Asian noodle salad is a happy and healthy stir-fry alternative that can be made in advance and served straight out of the fridge. Our favorite is this spicy Thai noodle salad topped with sriracha-roasted peanuts.
Brussels sprouts are often paired with smoky bacon, but here we’ve created an amazing bacon-like flavor using a sneaky seasoning mix and shiitake mushrooms. Served over roasted Brussels sprouts and apples, this makes a memorable dish at the holiday table.