Instructions: Split the edamame pods and release the beans into a bowl. Discard the pods.

Stir together the oil, basil, chili powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat.

Arrange the beans in a single layer in a shallow baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown.

Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.

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