Vegetable Trio

Prepare all vegetables: julienne the carrots into thin matchsticks, cut the green beans into 2-inch pieces, and measure the sliced mushrooms.

Heat butter in a large skillet over medium-high heat until it foams and becomes fragrant, about 1-2 minutes.

Add the julienned carrots to the skillet and stir frequently to coat with butter.

Stir in the green beans and continue cooking, stirring occasionally.

Add the sliced mushrooms, salt, and dried thyme to the skillet and mix well.

Continue cooking, stirring frequently, until the vegetables are tender-crisp and the mushrooms have released their liquid, about 4-5 minutes.

Taste and adjust seasoning if needed, then transfer to a serving dish and serve immediately.