Fresh green beans and carrots are seasoned to perfection in this colorful recipe.
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12 cup water
34 pound (1 12 cups) fresh green beans, cut into 1-inch pieces
3 medium (1 12 cups) carrots, sliced 1/4-inch
1 (4.5-ounce) jar sliced mushrooms, drained
2 tablespoons Land O Lakes® Light Butter with Canola Oil
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme leaves
*Substitute 1 teaspoon dried basil leaves. **Substitute 1 teaspoon dried thyme leaves.
STEP 1
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 1-2 minutes or until carrots and green beans are crisply tender and mushrooms are heated through. Drain.
STEP 2
Top with Light Butter with Canola Oil, basil and thyme; toss until vegetables are evenly coated.
