Hands-on Time: 5 minutes
Total Time: 65 minutes
Makes: 1 1/2 cups
Heat the oven to 375°. Divide the edamame among three medium bowls, then drizzle each portion with 1 teaspoon olive oil. Add the ranch dressing mix to the first bowl, the taco seasoning to the second, and the pesto mix to the third. Stir each until the beans are evenly coated.
Spread the beans in a single layer on a parchment-lined baking sheet. Bake them until brown, about 50 minutes. Let the beans cool, then serve them in separate bowls or combined in a single bowl. Leftovers can be refrigerated in a covered container up to a week. They taste best at room temperature.
Per serving (1/4 cup) Calories 154, Total Fat 11 g (16%), Saturated Fat 1 g (7%), Cholesterol 0 mg (0%), Sodium 270 mg (11%), Total Carbohydrate 8 g (3%), Fiber 2 g (10%), Sugars 4 g, Protein 7 g (15%) Vitamin C (27%)