Carrot Edamame Saute
|Olive oil||2 Teaspoon|
|Finely chopped shallots||1⁄2 Cup (8 tbs)|
|Shredded carrot||8 Ounce, 1 package|
|Fully cooked refrigerated shelled edamame||1⁄3 Cup (5.33 tbs)|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon (Fresh)|
|Lemon juice||2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
Heat oil in a large nonstick skillet over medium heat.
Add shallot, and saute 3 to 4 minutes or until soft.
Add carrot and edamame; saute 5 minutes or until vegetables are almost tender.
Add bell peppers; saute 2 minutes.
Add parsley and butter, stirring until butter melts.
Stir in lemon juice, thyme, salt, and black pepper.