Ingredients
3 cups green beans (fresh
cut into 1-inch lengths)
2 carrots (cut into thick strips)
3 tablespoons olive oil
1 onion (large
sliced)
1 pound mushrooms (fresh
sliced)
1 teaspoon lemon pepper seasoning
1/2 tablespoon garlic salt
1/4 cup almonds (toasted
slivered)
Steps
Wash hands with soap and water.
Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
Add oil to 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 102 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 228 mg |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 37 mg |
| Iron | 1 mg |
| Potassium | 327 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Green Bean and Mushroom Medley. Recipe source: North Carolina Cooperative Extension Wayne County. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.