Sauteed Vegetables Recipe

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Mary Lou Wayman of Salt Lake City, Utah sent in the recipe for Vegetable Trio with its pretty mix of garden-fresh green beans and carrots. It's a nice accompaniment with any meal.—Mary Lou Wayman, Salt Lake City, Utah

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Sauteed Vegetables Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

4 large carrots, julienned
1/2 pound fresh green beans, cut into 2-inch pieces
1-1/2 cups sliced fresh mushrooms
1 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons butter

Directions

In a large skillet, cook and stir the carrots, green beans, mushrooms, salt and thyme in butter over medium heat for 15 minutes or until beans are crisp-tender. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 102 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 684 mg sodium, 12 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Vegetable Trio in 1-2-3 Meal Planner , p128