1/2 lb. fresh green beans, cut in 1-inch lengths
10 baby carrots, cut into quarters lengthwise
1/4 c. butter
1 small to medium onion, sliced (white or yellow)
1/2 lb. fresh mushrooms, sliced
1 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. garlic salt*
1/4 tsp. pepper*

*You can substitute 1/2 teaspoon garlic pepper for these two spices, if you prefer.

Place green beans and carrots in 2-inches of boiling water. Cover and cook until tender but still firm (about 15 minutes). Drain.

Melt butter in a large skillet over medium heat. Sauté sliced onion and mushrooms until almost tender. Reduce heat, cover and simmer 4 minutes. Stir in green beans, carrots and seasonings. Cover and cook an additional 5 minutes over medium heat.

Optional: You may add some thin strips of red and/or yellow bell peppers with the onions and mushrooms, which provides additional color and flavor to an already great vegetable side dish.