2 cups frozen cut green beans	1 cup thinly sliced carrots	2 green onions, cut into ½" pieces
½ cup water	1 tsp. sugar	¼ tsp. salt
¼ tsp. dried thyme, crushed	1/3 cup apple juice	1 tsp. cornstarch
½ cup cubed unpeeled red apple

1. In large saucepan, combine green beans, carrots, onions, water, sugar, salt and thyme; mix well. Bring to a boil. Reduce heat to low; cover and simmer 5 to 7 minutes or until vegetables are crisp tender, stirring occasionally.
2. Combine apple juice and cornstarch; blend well. Stir cornstarch mixture into cooked vegetables. Add apple. Increase heat; cook and stir 1 to 2 minutes or until sauce is bubbly and thickened.

Ingredient info:
Crisp tender is a term used to describe vegetables that are cooked until slightly firm. Vegetables that are cooked this way retain nutrition and add texture to hot meals like casseroles or to cold mixtures like salad.

Ingredient substitution:
½ pound fresh green beans can be substituted for the frozen beans. Break the fresh beans into 2" pieces to equal approximately 2 cups.

Serving size: ½ cup
Calories: 40
Calories from fat: 0
Dietary exchanges: 1 vegetable