Serves 8
113 cal · 40 min
Green Bean and Mushroom Medley
Recipe GLPR236908c0eb34cd
A vibrant vegetable dish featuring tender green beans, sweet carrots, and earthy mushrooms sautéed with onions and finished with toasted almonds. This medley is seasoned with lemon pepper and garlic for a savory, well-balanced side or light main course.
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Ingredients
3 cups fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
3 tablespoons olive oil
1 large onion, sliced
1 pound fresh mushrooms, sliced
1 teaspoon lemon pepper seasoning
1/2 tablespoon garlic salt
1/4 cup toasted slivered almonds
Directions
Wash your hands thoroughly with soap and water. Trim the green beans and carrots, then rinse them under cool running water.
Bring about 1 inch of water to a boil in a large pot. Add the cut green beans and carrot strips.
Cover the pot and cook for 8–10 minutes, or until the vegetables are tender but still firm to the bite. Drain well using a colander.
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced onion and sauté for 3–4 minutes until it begins to soften.
Add the sliced mushrooms to the skillet and continue cooking until both the onions and mushrooms are nearly tender, about 5–6 minutes.
Reduce the heat to low, cover the skillet, and simmer for 3 minutes to allow the vegetables to release their juices.
Stir in the drained green beans and carrots, lemon pepper seasoning, and garlic salt. Mix well to combine all ingredients.
Cover and cook over medium heat for 5 minutes, allowing the flavors to meld together.
Remove from heat and transfer to a serving dish. Garnish generously with the toasted slivered almonds and serve warm.
