Sauteed Vegetables Recipe

4.5 1 2
Sauteed Vegetables Recipe
Sauteed Vegetables Recipe photo by Taste of Home
Publisher Photo

Sauteed Vegetables Recipe

Read Reviews
4.5 1 2
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.—Mary Lou Wayman, Salt Lake City, Utah
Recommended: Top 10 Squash Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

3/4 cup: 102 calories, 6g fat (4g saturated fat), 15mg cholesterol, 684mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 2g protein.

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

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Luriela User ID: 4010527 104047
Reviewed Dec. 1, 2011

"easy to make and delicious!"

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