1 cup frozen shelled edamame, thawed
1 teaspoon extra-virgin olive oil
1/4 cup Michigan Dried Cherries
Heat oven to 425 degrees. Arrange edamame on a baking sheet and drizzle with oil. Season with salt. Roast, stirring occasionally, until crisp and golden, 20 to 22 minutes. Let cool. Toss with dried cherries.