Carrot-Edamame Sauté

• 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 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. Serve immediately.

olive oil, shallot, carrot, edamame, red bell pepper, green bell pepper, parsley, butter, lemon juice, thyme, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/carrot-edamame-saut (may not work)