Sauteed Vegetables Recipe
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
- 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
- 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.
3/4 cup: 102 calories, 6g fat (4g saturated fat), 15mg cholesterol, 684mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 2g protein
Reviews for Sauteed Vegetables
Reviewed Dec. 1, 2011
"Easy to make and delicious!"
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