Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 61.89 Kcal (259 kJ) | ||
| Calories from fat | 26.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 4% | |
|---|---|---|---|
| Cholesterol | 2.03mg | 1% | |
| Sodium | 125.44mg | 5% | |
| Potassium | 147.65mg | 3% | |
| Total Carbs | 7.66g | 3% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 1.83g | 4% | |
| Vitamin C | 23.8mg | 40% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 8.6mg | 48% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.46 Kcal (320 kJ) | ||
| Calories from fat | 32.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 4% | |
|---|---|---|---|
| Cholesterol | 2.51mg | 1% | |
| Sodium | 154.96mg | 5% | |
| Potassium | 182.41mg | 3% | |
| Total Carbs | 9.47g | 3% | |
| Sugars | 4.45g | 14% | |
| Dietary Fiber | 2.04g | 7% | |
| Protein | 2.26g | 4% | |
| Vitamin C | 29.5mg | 40% | |
| Vitamin A | 0.7mg | 18% | |
| Iron | 10.6mg | 48% | |
| Calcium | 37.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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