Recipe credit
Adapted from the United States Department of Agriculture’s Green Bean and Mushroom Medley
Ingredients
- 3 cups fresh green beans, cut into 1-inch lengths
- 2 carrots, cut into thick slices
- 3 tablespoons oil
- 1 large onion, sliced
- 1 pound fresh mushrooms, thinly sliced
- 1 teaspoon low-sodium lemon pepper seasoning
- 1/2 tablespoon garlic salt
- 1/3 cup slivered almonds, toasted
Directions
- Place green beans and carrots in 1 inch of boiling water.
- Cover, and cook until tender but still firm. Drain the water.
- Add oil to a heated skillet. Sauté onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes.
- Stir in green beans, carrots, lemon pepper, and garlic salt.
- Cover, and cook for 5 minutes over medium heat.
Tips and variations
- Prepare this dish ahead of time and reheat in the oven. Prepare through step 3 and mix the ingredients in a greased shallow baking pan. Refrigerate. When you are ready to reheat, preheat the oven to 325 degrees and bake the dish for 10 minutes until heated thoroughly.
- Use this same recipe to explore different vegetable, seasoning and nut combinations.
Nutritional info
Calories
100
Total fat
5 g
Saturated fat
1 g
Sodium
70 mg
Total carbohydrates
10 g
Dietary fiber
4 g
Protein
4 g
Total sugar
3 g
Allergens
Tree nuts