Vegetable Trio Recipe
Vegetable Trio Recipe photo by Taste of Home

Vegetable Trio Recipe

Publisher Photo
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.
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 (prepared with reduced-fat butter) equals 79 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 654 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

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 Taste of Home June/July 2005, p10

Nutritional Facts

3/4 cup (prepared with reduced-fat butter) equals 79 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 654 mg sodium, 12 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Vegetable Trio

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Mar. 14, 2014

"Delicious :)"

MY REVIEW
Reviewed Oct. 28, 2012

"Very good. We substituted olive oil for the butter. Keeper"

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