Reviewed: Oct. 18, 2009

I served this with Korean BBQ dinner, and everyone loved it. I used 1 Tablespoon less butter, and added a little bit of soy sauce at the end instead of adding salt to make it a little more oriental. Super easy. I will definitely make it again! Thank you!

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tomoko

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Reviewed: Oct. 15, 2009

Not bad. I used 1 TB of olive oil instead of butter. I also steamed the carrots/green beans. Didn't have white pepper so just used black. Used fresh minced garlic instead of garlic salt.

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KELLGURL

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Reviewed: Oct. 11, 2009

pretty good although I didn't pre-boil the beans & carrots so that they would be more firm; added extra fresh ground pepper and crushed red pepper flakes for an extra optional kick which turned out well

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AquaDog96

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Reviewed: Oct. 6, 2009

I used 1 cup of presliced carrots, 1/2 onion, 3 TBL butter and a bit of olive oil. The problem was the appearance! The mushrooms turned the onions brownish gray; very very, unappetizing. Luckily it wasn't for company. Guess I should rinse the mushrooms or saute just the onions first. Only added garlic powder, taste was ok, couldn't get over the appearance. Second day was worse. I individually rinsed all the green beans. I threw out all the gray onions, mushrooms and carrots. Changed the rating from 3 to 2.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 20, 2009

I followed this one step-by-step, and it was absolutely delicious. Thank you for this recipe. I don't think I'll ever make fresh green beans any other way.

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hbrownlie

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Sep. 19, 2009

We liked this very much. I used frozen farm fresh green beans and I only used the garlic salt. We found it plenty salty enough without the addition of the other 2 salts.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Sep. 5, 2009

It was very good, but definitely cut the butter a bit. It was a little bit too oily for me. However, I don't think it would've tasted the same if I substituted it with olive oil - the butter flavor really comes out in this dish. I also used frozen green beans and it was fine :)

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Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: Sep. 2, 2009

Only changes: Steamed the beans and carrots (used baby carrots sliced lengthwise) Half butter, half evoo,and no regular salt. When I asked DH to rate it, he gave it 4 stars. I asked why not 5, and he replied, "It's not CHOCOLATE." I think that I ate more than one serving, okay, I KNOW I did!

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Aug. 18, 2009

I am generally not a fan of green beans, but I really enjoyed this recipe. I used cooking spray rather than butter when I cooked the mushrooms and I threw in some garlic.

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Antonia

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Reviewed: Jul. 19, 2009

If I were to choose a green veggie to go with my meal....it would definitely NOT BE green beans........HOWEVER, these were absolutely delicious and was so very pretty on the table. If my camera was charged I would've taken a picture for you! I forgot to add the garlic salt and it was just fine. The only thing I added was some cubed tofu that I browned in a little butter. Will DEFINITELY repeat this recipe.

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D.A. mommy

Cooking Level: Expert

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

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Reviewed: Jul. 8, 2009

Very good! This is good summer vegetable blend that's makes a better than typical side dish. Will definitely be making this again. To cut down on some of the work, we used a bag of fresh carrot chips (sliced like potato chips with ridges) instead of peeling and slicing the long, whole carrots.

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rashell12

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 6, 2009

This recipe is perfect except for the excessive butter and salt. I used two tablespoons, and this was plenty. With the salts, I only used a quarter teaspoon of regular salt and kept all the others as per recipe. They were still too salty.

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toothrees

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Reviewed: Jun. 30, 2009

This was so good! I followed the recipe exactly. Will make again.

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N2WINIT

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jun. 8, 2009

Very good as is! Will certainly make again & again!!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: May 28, 2009

I have made this so often that I don't even measure anything anymore. I took this to a dinner with family and they all loved it too! Thanks for something so easy and low in calories!

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Lisa B

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Reviewed: May 11, 2009

Pretty good. I did decrease all the seasonings except for the pepper.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: May 7, 2009

I was surprised by how tasty this dish was, so simple, but really good! I substituted olive oil for the butter and cut back a bit on the salt. Instead of boiling the carrots and green beans, I just sauteed them a bit longer. Loved it!

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ray

Cooking Level: Intermediate

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Reviewed: Apr. 23, 2009

very good

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healthycooker

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Reviewed: Apr. 23, 2009

I love this!! I'm on a pretty restricted diet right now and learning how to cook healthier. I left out the mushrooms (don't care for them), used olive oil, fresh garlic and salts and pepper to taste, didn't bother to snap the beans--thanks for the great recipe.

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tkdgal

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Reviewed: Apr. 21, 2009

I had green beans but wanted to try something different but healthy. I forgot to buy mushrooms and cut back on the butter to 1 tablespoon. I also steamed the green beans and carrots instead of boil. I find that the green beans and carrots come out more crunchy and flavorful. It came out good and everybody else liked them, included my 12 year old daughter.

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