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
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.