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Carrot-Edamame Sauté

Prep time 10 mins
Cook time 10 mins
Yield 5 servings (serving size: about 1/2 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection