Fresh green beans and carrots are seasoned to perfection in this colorful recipe.
| 1/2 |
|
cup water |
| 1/2 |
|
pound (1 1/2 cups) fresh green beans, cut into 1-inch pieces |
| 3 |
|
medium (1 1/2 cups) carrots, sliced 1/4-inch |
| 1 |
|
(4.5-ounce) jar sliced mushrooms, drained |
| 2 |
|
tablespoons LAND O LAKES® Spreadable Butter with Canola Oil |
| 1 |
|
tablespoon chopped fresh basil leaves* |
| 1 |
|
tablespoon chopped fresh thyme leaves** |
Bring water to a full boil in 2-quart saucepan; add green beans and carrots. Cover; cook over medium heat 5 minutes. Add mushrooms; continue cooking until carrots and green beans are crisply tender and mushrooms are heated through (1 to 2 minutes). Drain.
Top with Spreadable Butter with Canola Oil, basil and thyme; toss until vegetables are evenly coated.
*Substitute 1 teaspoon dried basil leaves.
**Substitute 1 teaspoon dried thyme leaves.
