Ingredients

1 cup halved haricots verts (French green beans)

1/2 cup water

14 ounces carrots, cut into 1 1/2-inch pieces

2 tablespoons unsalted butter

1 1/2 tablespoons chopped fresh tarragon

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Directions

Step 1: Combine haricots verts, water, and carrots in a skillet over medium-high; bring to a boil.

Step 2: Reduce heat and simmer, partially covered, 6 minutes or until carrots are just tender.

Step 3: Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates.

Step 4: Add butter; cook 2 minutes, stirring to coat.

Step 5: Stir in tarragon, salt, and pepper.