One of my favorite veggie side dishes to make is a Sugar Snap Peas and Edamame Saute. I love that the flavors are so simple that even non-veggie lovers and kids love it. I make a huge batch and it reheats beautifully, plus it pairs very nicely with Glazed Salmon or steamed quinoa.
Note: Because I am a big fan of Kimberly Snyder‘s Beauty Pairing Rules, I eat it this with either a protein OR a complex carb (such as quinoa). Combining all three is harder on your digestive system and following these rules can help to avoid an ‘afternoon slump’. To help you understand this principle quickly:
Veggies and protein = Okay.
Veggies and complex carbs = Okay.
Snap Peas and Edamame Saute
2 tablespoons olive oil
1 large or 2 small shallots, thinly sliced
Kosher salt and freshly ground pepper
2 cloves garlic, peeled and smashed or chopped
2 1/2 cups frozen shelled edamame (12 ounces), thawed
2 cups sugar snap peas (6 ounces), halved
For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.