Carrot-Edamame Sauté

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.

Yield: 5 servings (serving size: about 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 72
  • Fat: 3.1g
  • Saturated fat: 0.7g
  • Protein: 2.1g
  • Carbohydrate: 9.8g
  • Cholesterol: 2mg
  • Iron: 0.8mg
  • Sodium: 148mg
  • Calories from fat: 39%
  • Fiber: 2.4g
  • Calcium: 29mg


  • 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


  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.
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