Carrot-Edamame Sauté

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 8 ounce pre-shredded carrot 
• 0.3 teaspoon thyme leaves dried
• 0.3 cup edamame refrigerated shelled fully-cooked
• 1 tablespoon parsley fresh minced
• 0.3 cup bell pepper diced green
• 2 teaspoons juice of lemon fresh
• 2 teaspoons olive oil 
• 0.3 cup bell pepper diced red
• 0.3 teaspoon salt 
• 0.5 cup shallots finely chopped ( 1 large)

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium heat.
2. Add shallot, and saut 3 to 4 minutes or until soft.
3. Add carrot and edamame; saut 5 minutes or until vegetables are almost tender.
4. Add bell peppers; saut 2 minutes.
5. Add parsley and butter, stirring until butter melts. Stir in lemon juice, thyme, salt, and black pepper.
6. Serve immediately.