Carrot-Edamame Sauté

Oxmoor House
Shallots, a member of the onion family, have a flavor similar to sweet onions and garlic. You may substitute 1/4 cup finely chopped white onion for the shallot.
5 servings (serving size: about 1/2 cup)


+ Add To Shopping List
2 teaspoons olive oil
1/2 cup finely chopped shallot (about 1 large)
1 (8-ounce) package pre-shredded carrot
1/3 cup fully-cooked refrigerated shelled edamame
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 tablespoon minced fresh parsley
1 teaspoon butter
2 teaspoons fresh lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Prep: 10 Minutes
Cook: 10 Minutes

Heat oil in a large nonstick skillet over medium heat. Add shallot, and sauté 3 to 4 minutes or until soft. Add carrot and edamame; sauté 5 minutes or until vegetables are almost tender. Add bell peppers; sauté 2 minutes. Add parsley and butter, stirring until butter melts. Stir in lemon juice, thyme, salt, and black pepper. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 72
Fat 3.1 g
Satfat 0.7 g
Protein 2.1 g
Carbohydrate 9.8 g
Cholesterol 2 mg
Iron 0.8 mg
Sodium 148 mg
Caloriesfromfat 39 %
Fiber 2.4 g
Calcium 29 mg