Teriyaki Green Beans with Carrots
Recipe from Better Homes and Gardens

A light Asian style sauce flavors the vegetables in this healthy, kid-pleasing side dish.


Teriyaki Green Beans with Carrots

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Servings: 6 to 8 servings
Total Time: 30 mins
Related Categories: Carrots, Green Beans, Green Beans, Low Calorie, Low Carb, Low Fat, Low Sodium, Quick and Easy
 
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Ingredients
  • 1  pound
    green beans, cut into 1-inch pieces (4 cups)
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  • 3  medium
    carrots, cut into bite-size strips (2 cups)
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  • 1  tablespoon
    butter or margarine
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  • 1  teaspoon
    cornstarch
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  • 3  tablespoons
    reduced-sodium teriyaki sauce
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  • 1  tablespoon
    water
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  • 1  teaspoon
    sesame seeds, toasted (optional)
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Directions
1.
In a medium saucepan cook green beans, covered, in a small amount of boiling salted water about 10 minutes or until crisp-tender, adding carrots the last 5 minutes of cooking. Drain; set vegetables aside.
2.
In the same saucepan melt butter; stir in cornstarch. Add the teriyaki sauce and water. Cook and stir until thickened and bubbly. Return vegetables to saucepan; toss gently to coat. Heat through. If desired, sprinkle each serving with sesame seeds. Makes 6 to 8 servings.
Nutrition information
Calories 59, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 158 mg, Carbohydrate 9 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 3%, Iron 5%. Exchanges: Vegetable 1.5, Fat .5. Percent Daily Values are based on a 2,000 calorie diet
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