easy vegetable

Easy Sweet Green Beans are quick, easy and delicious! This mixture tastes so good with beans and rice so I always serve them together!

Easy Sweet Green Beans

green beans, fresh,

butter, melted

brown sugar, packed

soy sauce

Heat water in a pot large enough to hold all of your beans until boiling.&nbsp;&nbsp;

Wash, trim and cut your green beans into bite sized pieces while you are waiting for the water to boil.&nbsp;

When water is boiling and your beans are prepared dump them into the boiling water for about 5 minutes or bright green.&nbsp;

While beans are boiling grab a medium bowl and combine soy sauce, melted butter and brown sugar.&nbsp; Stir until blended.&nbsp; Set aside.&nbsp;&nbsp;

When beans are cooked drain them in a colander in the sink or how ever you prefer.&nbsp; Return beans to the pot and add the soy mixture on top of the beans.&nbsp; Toss beans in mixture until they are all coated.&nbsp; Serve immediately.&nbsp;

I always serve this dish with rice.&nbsp; I usually serve the beans beside or on top of the rice with a little extra sauce drizzled all over!

A quick and easy vegetable side that is loaded with flavor. The hint of lemon gives the asparagus a bright fresh note that is reminiscent of spring when the asparagus is most abundant.

Lemon Garlic Asparagus with Parmesan an Easy Roasted Side

asparagus

Tablespoons extra-virgin olive oil

garlic

lemon

Tablespoons Parmesan cheese

sea salt

black pepper

Preheat oven to 400 F. (205 C. ) As the oven is preheating rinse the asparagus in cold water. Trim the very bottoms of the stalks then use a vegetable peeler to peel away the tough outer skin of the ends.

Line a baking sheet with foil and spray the foil with vegetable oil. Arrange the asparagus in a single layer on the baking sheet. Drizzle the stalks with olive oil, and sprinkle with the salt, pepper, and garlic. Squeeze half a lemon over the asparagus.

Rub the spears so that they are evenly coated. Arrange them again in a single layer.

Bake in the preheated oven until just tender about 12 to 15 minutes. Take the asparagus out and give the baking sheet a little shake or use a spatula to rearrange the spear. Return to the oven for 5 minutes more.

Squeeze the other lemon half over the asparagus and sprinkle with a little more Parmesan if desired.

Serve immediately.

Such a perfect fresh side dish!  I love your mom's trick about peeling the bottom parts; that's brilliant!

I absolutely love asparagus, especially with lemon, but I've never roasted it before, can't wait to try this recipe!

A wonderful spring time combination of sweet peas, onions, garlic and mushrooms plus the addition of a flavorful broth. Use frozen peas and make this your traditional holiday vegetable.

Italian Peas and Mushrooms

olive oil

unsalted butter

chopped onion

garlic (minced)

peas peas equivalent

baby bella mushrooms (brown ones)

Progresso brand Tuscany broth -- or chicken broth

Tuscany seasoning

Salt q b (quanto basta or to your taste)

Heat olive oil and butter in a large lidded skillet over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas,Tuscany seasoning, salt and pepper. Cover the pan with lid and cook until peas are tender, about 5 minutes.

Serve immediately or keep warm on very low heat until ready to serve.

Excellent recipe I have always made my MIL’s Italian recipe for Peas and Mushrooms.  This recipe knocks hers out of the park….amazing..Thank you for sharing…I wouldn’t change anything..Suzanne

I made these for Easter dinner last night and they were very tasty.  I wanted to make peas with pearl onions but the store was out of them so I looked around for a recipe using chopped onions and found yours.  I followed the recipe exactly only leaving out the Italian seasoning as I thought they were flavorful enough.  Thanks for sharing.

Fresh peas with mushrooms for Easter lunch, can't go wrong. Such a delicious, vegan and colourful dish to enjoy the people you love.

Love this tradition! I have never had peas for Easter, but you are making me rethink my menu!

That must be so yummy! I will be making it tonight!

That's truly amazing Eastern traditional recipe. Mushroom and peas is a classic combination that my family loves. I'd love it with grilled meat all year long. Simply delicious!

Mushrooms are my absolute favorite i always love to have them as a side with my breakfast! and so are peas with holiday dinners , i will try this  :) Thanks for sharing !

Mushrooms are my absolute favorite i always love to have them as a side with my breakfast!

Such a perfect and classic side dish!  This would go with a variety of meals.  Family dinner memories are the best, aren't they?

Top 3 easy vegetable recipes from across the web

The most viewed easy vegetable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Easy Sweet Green Beans

Lemon Garlic Asparagus with Parmesa...

Italian Peas and Mushrooms

Top 3 easy vegetable recipes from across the web

The most viewed easy vegetable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sweet Green Beans

Lemon Garlic Asparagus with Parmesa...

Italian Peas and Mushrooms

The most viewed easy vegetable recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine