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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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 |
Directions:
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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