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Sauteed Vegetables Recipe

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4.5 1
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
Originally published as Vegetable Trio in 1-2-3 Meal Planner 2009, p128

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.

Reviews for Sauteed Vegetables(1)

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MY REVIEW
Reviewed Dec. 1, 2011

Easy to make and delicious!

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